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Raisin Pie
From Magnet users cook book, 1920
Serves 2
Recipe from Mrs. James Dargavel, Molus River, N. B.
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
863Calories
7 gProtein
220 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories863 kcal
Protein6.5 g
Carbohydrates220 g
Fiber7.1 g
Sugars174 g
Total Fat3.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol5.2 mg
Sodium434 mg
Potassium894 mg
Calcium185 mg
Iron14 mg
Magnesium52 mg
Phosphorus137 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate54 mcg
Choline17 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 21. The excerpt below is the record exactly as published.
RAISIN PIE. One-half pound of raisins (stoned). Pour over them 1% cups of boiling water, let boil five or ten minutes. 1 small cup of gran- ulated sugar, 1 teaspoon of butter. Thicken with 1 teaspoon of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.