Raisin Pie
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
1599Calories
12 gProtein
420 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1599 kcal
Protein12 g
Carbohydrates420 g
Fiber30 g
Sugars105 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium166 mg
Potassium3321 mg
Calcium145 mg
Iron11 mg
Magnesium140 mg
Phosphorus341 mg
Zinc1 mg
Copper1.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.6 mg
Folate26 mcg
Choline8.4 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 13. The excerpt below is the record exactly as published.
Raisin Pie. 2 cups seeded raisins. 1 teaspoon cinnamon. 13 cups water. Grated rind and juice of 1 2 tablespoons cornflour and lemon. pinch of salt. Small 4 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.