Raisin Nut Filling

Name: Raisin Nut Filling
Ingredients: 1/2 cup Karo syrup; 2 tablespoons melted butter; 1/4 cup brown sugar; 2 teaspoons cinnamon; 1/2 cup raisins; 1/2 cup chopped nut meats

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1201Calories

3 gProtein

269 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1201 kcal

Protein3.4 g

Carbohydrates269 g

Fiber4.4 g

Sugars255 g

Total Fat22 g

Saturated Fat14 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol58 mg

Sodium243 mg

Potassium803 mg

Calcium134 mg

Iron2.1 mg

Magnesium44 mg

Phosphorus104 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A184 mcg

Vitamin E0.7 mg

Vitamin K5.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate6.5 mcg

Choline17 mg

Caffeine0 mg

Water60 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 28. The excerpt below is the record exactly as published.

raisin nut filling. Roll as for jelly roll. Cut into 1 inch slices and place cut side up in syrup. Bake in moderate oven 375 degrees 45 minutes. Let stand in pan about 2 minutes. Invert pan to remove buns. Makes 16. Mrs. E. P. Hughes RAISIN NUT FILLING Vi cup Karo syrup 2 tablespoons melted butter Spread over surface of dough. Sprinkle with V4 cup brown sugar, 2 teaspoons cinnamon, V2 cup raisins and y2 cup chopped nut meats.

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