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Raisin Pie
From Royal Victoria cook book, 1900
Serves 24
This makes 3 pies.
Presented as published in 1900. 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
124Calories
2 gProtein
31 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories124 kcal
Protein1.6 g
Carbohydrates31 g
Fiber1.7 g
Sugars21 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.8 mg
Sodium98 mg
Potassium161 mg
Calcium44 mg
Iron3.1 mg
Magnesium10 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate14 mcg
Choline9.6 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 33. The excerpt below is the record exactly as published.
RAISIN PIE.—Take 1 pound raisins, seeded; turn over them 1 quart boiling water, keep adding so there will 90 PIES: be a quart when done. Grate rind of 1 lemon into a cup of sugar, 3 teaspoons flour and 1 ege
Cook this with the app: pantry check, scaling, and the assistant.