vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Raisin Pie
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
599Calories
8 gProtein
116 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein7.6 g
Carbohydrates116 g
Fiber7 g
Sugars68 g
Total Fat16 g
Saturated Fat3.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat7.8 g
Omega-30.9 g
Cholesterol0 mg
Sodium459 mg
Potassium844 mg
Calcium146 mg
Iron4.4 mg
Magnesium50 mg
Phosphorus247 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0.5 mcg
Vitamin E2 mg
Vitamin K44 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate65 mcg
Choline19 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 239. The excerpt below is the record exactly as published.
RAISIN PIE— Take the seeds from 1 cup of raisins, add 1 cui^ of water and boil until the raisins are soft. When cold, add the juice and grated rind of 1 lemon, 1 cup of rolled crackers
Cook this with the app: pantry check, scaling, and the assistant.