Raisin Pie

Name: Raisin Pie
Ingredients: Six eggs; one-half cup flour; one pound of raisins; one-fourth pound of butter; one pint of sweet milk; one tablespoon of vanilla; three cups sugar

From Trinity cook book, 1925

This will make three pies.

Presented as published in 1925. 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

4377Calories

60 gProtein

1013 gCarbs

125 gFat

Full nutrition (34 nutrients)

Calories4377 kcal

Protein60 g

Carbohydrates1013 g

Fiber20 g

Sugars901 g

Total Fat125 g

Saturated Fat9.8 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Omega-30.2 g

Cholesterol1381 mg

Sodium564 mg

Potassium3928 mg

Calcium485 mg

Iron17 mg

Magnesium221 mg

Phosphorus1129 mg

Zinc6.1 mg

Copper1.6 mg

Manganese1.9 mg

Vitamin D6 mcg

Vitamin C10 mg

Vitamin A480 mcg

Vitamin E3.7 mg

Vitamin K17 mcg

Vitamin B61.3 mg

Vitamin B122.7 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.2 mg

Niacin (B3)8 mg

Folate264 mcg

Choline932 mg

Caffeine0 mg

Water332 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 24. The excerpt below is the record exactly as published.

RAISIN PIE Six eggs, one-half cup flour, one pound of raisins, one-fourth pound of butter, one pint of sweet milk, one tablespoon of vanilla, three cups sugar

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