Raisin Pie

Ingredients

• Measure water in the pie plate
• one-half as much raisins as water
• one-eighth as much sugar as raisins
• one-half as much molasses as sugar
• one egg for every cup of water
• one tablespoonful of lemon juice
• one teaspoonful of mixed spice for every cup of water

Method

1. 1

   Cook chopped raisins in water until soft.

2. 2

   Add sugar, molasses, and spice.

3. 3

   Remove from fire, cool slightly, then stir in beaten eggs and lemon juice.

4. 4

   Pour into pastry shell and cover with top crust or strips of pastry.

Nutrition per serving

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 91. The excerpt below is the record exactly as published.

Raisin Pie Sometimes called Mock Mince Pie. Measure water in the pie plate, as for the cranberry pie. Take one-half as much raisins as water, one-eighth as much sugar as raisins, and one-half as much molasses as sugar. Allow one egg, one tablespoonful of lemon juice, and one teaspoonful of mixed spice for every cup of water used. Stone and chop the raisins, and cook them in the water until soft. Add sugar, molasses, and spice. Remove from fire, cool slightly, then stir in, first the beaten eggs, then the lemon juice. Pour into pastry shell, and cover with the top crust, or with strips of pastry. Lemon Pie Measure water as before. Take half as much sugar as water, half as much flour as sugar, and half as much lemon juice as flour. Allow one egg for every cup of water

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