vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raisin Pie
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
374Calories
3 gProtein
60 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories374 kcal
Protein2.7 g
Carbohydrates60 g
Fiber2.1 g
Sugars33 g
Total Fat16 g
Saturated Fat8.6 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol73 mg
Sodium29 mg
Potassium312 mg
Calcium39 mg
Iron1 mg
Magnesium13 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C1.7 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.9 mcg
Choline25 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 358. The excerpt below is the record exactly as published.
RAISIN PIE. — Mix together 1 cup chopped raisins, 1 cup sugar, 1 cup milk or cream, 1 egg, 2 teaspoons vinegar, cinnamon and cloves to taste
Cook this with the app: pantry check, scaling, and the assistant.