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Raisin Pie
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
715Calories
2 gProtein
186 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories715 kcal
Protein2 g
Carbohydrates186 g
Fiber4.6 g
Sugars144 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium63 mg
Potassium2277 mg
Calcium284 mg
Iron7.5 mg
Magnesium320 mg
Phosphorus84 mg
Zinc0.5 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate10 mcg
Choline19 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 125. The excerpt below is the record exactly as published.
RAISIN PIE 1 cup sugar 1 cup water 1 heaping tablespoon flour Juice and grated rind of 2 lemons IV2 cups molasses 1 cup seeded raisins
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