Raisin Pie

Ingredients

• 1 cup brown sugar
• 2 tablespoons flour
• 1 cup cold water
• 1 cup seeded raisins
• 3 tablespoons lemon juice
• { teaspoon salt
• 1 teaspoon butter

Method

1. 1

   Mix ingredients, cook until mixture thickens; cool, bake between crusts.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 45. The excerpt below is the record exactly as published.

Raisin Pie—1 cup brown sugar, 2 tablespoons flour, 1 cup cold water, 1 cup seeded raisins, 3 tablespoons lemon juice, { tea- spoon salt, 1 teaspoon butter. Mix ingredients, cook until mixture thickens; cool, bake be- tween crusts. Mince Pie—Use 2 crusts. Fill undercrust even full of mince- meat. Bake 30 minutes. Mince Meat for Pies—2 pounds raisins, seeded, 2 pounds currants, 4 pound mixed peel, 4 pound mixed nuts, if desired, 2 pounds of lean beef, cooked and minced, 1 pound suet, 5 pounds tart apples, chopped, 3 teaspoons salt, 1 tablespoon each Pure Gold allspice, cinnamon, mace and nutmeg, 1 teaspoon cloves, 3 cup lemon juice, 3 cups orange juice, 4 cups brown sugar. Mix all ingredients, except nuts, simmer slowly 35 to 45 minutes, add nuts. Pack in jars and seal. Let ripen at least one week. Butterscotch Pie—1 cup brown sugar, 3 tablespoons flour, 3 tablespoons butter, 1} cups milk, 2 eggs, } teaspoon Pure Gold vanilla. Pastry 77 Mix sugar and flour, add hot milk, cook. Add to beaten egg yolks, add other ingredients. Cool, put in shell, cover with meringue made of the egg whites and sweetened. Custard Pie—2 eggs, } cup sugar, + teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.