Raisin Pie

Ingredients

• one pound of raisins
• Cover with cold water
• one-half cup sugar
• the grated rind and juice of one small lemon
• one-half teaspoon salt
• one tablespoon butter

Method

1. 1

   Remove the seeds from the raisins and let them stand overnight in cold water.

2. 2

   Stew in the same water until the raisins look clear.

3. 3

   When cool, add sugar, lemon rind and juice, salt, and butter.

4. 4

   Bake with two crusts, dredging the top lightly with flour before setting on the upper crust.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 62. The excerpt below is the record exactly as published.

one-half cup sugar, one-half teaspoon ginger, one-half teaspoon cinnamon, a one-half teaspoon nutmeg, pinch of cloves, dash of salt. — . Bake slowly till top puffs up. The secret of success lies iad a working the pumpkin dry and brown—a little scorching not hurting it any. For something extra nice, spread a little ~ sweetened whipped cream over the pie, just before serving. H: : * * ® a ’ QUINCE—Have two pans lined with crust. For filling: pare. and grate one medium sized quince; add two heaping _ - tablespoons flour, 11%4 cup sugar, yolks three eggs, mix with ; 2 three cups of milk or water; put in pans and bake. Beat , _ whites of eggs stiff, stir in several teaspoonfuls of sugar, — _ spread on pies, put back in oven, bake to a light brown. Bat RAISIN—Remov__the seeds from one pound of rais-— - ins. Cover with cold water and let stand over night. Stew in the same water, adding more if needed, until the raisins look clear. When cool add one-half cup sugar, thesgrated — rind and juice of one small lemon, one-half teaspoon salt or — one tablespoon butter

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