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Raisin Pie
From The Rural cook book, 1907
Serves 6
A delicious pie with a tender pastry crust.
Presented as published in 1907. 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
210Calories
5 gProtein
47 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein4.5 g
Carbohydrates47 g
Fiber2.2 g
Sugars30 g
Total Fat1.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol31 mg
Sodium152 mg
Potassium284 mg
Calcium57 mg
Iron1.6 mg
Magnesium20 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C1.7 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.4 mg
Folate25 mcg
Choline31 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 35. The excerpt below is the record exactly as published.
Raisin Pie.— One cupful of nice raisins; wash quickly, cover with boiling water, cook until tender; remove seeds; moisten a cupful of bread crumbs with the water, add one-fourth cupful of sugar, one egg (beaten), one tablespoonful lemon juice
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