vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Raisin Pie
From Twentieth century home cook book, 1905
Serves 24
Presented as published in 1905. 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
125Calories
2 gProtein
30 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein1.6 g
Carbohydrates30 g
Fiber1.3 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
Sodium97 mg
Potassium156 mg
Calcium38 mg
Iron3.1 mg
Magnesium9.7 mg
Phosphorus29 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A3.3 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate14 mcg
Choline9.2 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 11. The excerpt below is the record exactly as published.
Kaisin Pie. — Take one pound of raisins, turn over them one quart of boiling water and boil one hour. Keep adding water, so there will be a quart when done. Grate the rind of one lemon into one cup of sugar, three spoonfuls of flour and one ecr<T
Cook this with the app: pantry check, scaling, and the assistant.