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Raisin Pie
From The home cook book, 1905
Serves 8
Presented as published in 1905. 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
273Calories
2 gProtein
72 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein2.1 g
Carbohydrates72 g
Fiber2.6 g
Sugars62 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium425 mg
Calcium36 mg
Iron1.1 mg
Magnesium21 mg
Phosphorus58 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate6 mcg
Choline6.3 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 186. The excerpt below is the record exactly as published.
RAISIN PIE Stem and cleanse a pound of raisins and let them simmer one hour in water enough to cover them. Take from the fire, cool and stone. Add the grated rind and juice of one lemon, a cup of sugar, two tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.