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Raisin Pie
From Scientific cooking with scientific methods, 1911
Serves 1
This pie can be made with strips on top instead of a top crust.
Presented as published in 1911. 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
302Calories
1 gProtein
75 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories302 kcal
Protein0.5 g
Carbohydrates75 g
Fiber2.3 g
Sugars69 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1752 mg
Potassium177 mg
Calcium12 mg
Iron0.2 mg
Magnesium8.7 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water167 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 99. The excerpt below is the record exactly as published.
Raisin Pie. % box cleaned raisins. 1 large, tart apple, chopped fine. v4 cup sugar. Vs tablespoon salt. 1 tablespoon sherry or Madeira wine. Line pan with good plain paste. Stew raisins for a few moments until soft. Remove from fire; add apples, sugar, salt, and wine to fill pie-tin ; put on top crust and bake. This pie can be made with strips on top instead of top crust. It is fine. Blueberry Pie. 21^ cups blueberries. i,^ cup sugar. 1/^ tablespoon flour. % teaspoon salt. 1 tablespoon butter. Mix sugar, flour and salt, and add all to the ber- ries. Stir until well mixed. Line pan, turn in fruit, put on the top and bake. A fruit pie will take thirty minutes to cook fruit and brown crust. Cranberry Pie. 1^2 cups cranberries. 1^/4 cups sugar
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