Raisin Pie

Name: Raisin Pie
Ingredients: one and one half cups of chopped raisins; one half cup of sugar; one cup of water; one tablespoon of flour; one lemon cut into thin slices

From Principles of cooking, 1914

Presented as published in 1914. 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

1285Calories

9 gProtein

338 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1285 kcal

Protein9.1 g

Carbohydrates338 g

Fiber22 g

Sugars103 g

Total Fat2.3 g

Saturated Fat0.5 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium90 mg

Potassium2495 mg

Calcium115 mg

Iron8.4 mg

Magnesium98 mg

Phosphorus237 mg

Zinc0.6 mg

Copper0.9 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C68 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.8 mg

Folate32 mcg

Choline5.1 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 72. The excerpt below is the record exactly as published.

wo tablespoons of flour, one tablespoon of butter, one half tablespoon of lemon juice, one fourth teaspoon of salt. Line a plate with crust and cover with an upper crust. Raisin Pie. — Mix one and one half cups of chopped raisins, one half cup of sugar, one cup of water, one table- spoon of flour, and one lemon cut into thin slices

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