Raisin Pie
From Cooks in clover, 1889
Recipe attributed to Mrs. E..M. Cliff.
Presented as published in 1889. 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
2231Calories
22 gProtein
566 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories2231 kcal
Protein22 g
Carbohydrates566 g
Fiber20 g
Sugars497 g
Total Fat6.6 g
Saturated Fat2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol186 mg
Sodium219 mg
Potassium3468 mg
Calcium341 mg
Iron9.5 mg
Magnesium181 mg
Phosphorus552 mg
Zinc2.4 mg
Copper1.4 mg
Manganese1.4 mg
Vitamin D1 mcg
Vitamin C10 mg
Vitamin A80 mcg
Vitamin E1.1 mg
Vitamin K16 mcg
Vitamin B60.9 mg
Vitamin B120.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4 mg
Folate59 mcg
Choline197 mg
Caffeine0 mg
Water1055 g
As published
This recipe was extracted from Cooks in clover (1889), page 32. The excerpt below is the record exactly as published.
Raisin Pie. — Boil one pound of raisins in one quart of water, adding water so that there will be about a quart when done ; mix well together the grated rind and juice of one lemon, one cup of sugar, three teaspoons of flour, and one e.^^
Cook this with the app: pantry check, scaling, and the assistant.