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Raisin Pie
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
673Calories
15 gProtein
152 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein15 g
Carbohydrates152 g
Fiber8.8 g
Sugars96 g
Total Fat5.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol93 mg
Sodium471 mg
Potassium1198 mg
Calcium204 mg
Iron5.6 mg
Magnesium79 mg
Phosphorus278 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C3.3 mg
Vitamin A40 mcg
Vitamin E0.5 mg
Vitamin K8.6 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.7 mg
Folate77 mcg
Choline97 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 112. The excerpt below is the record exactly as published.
Raisin Pie. — One crap of raisins, chopped, one cnp of sugar, one piece of lemon, two biscuits grated, lump of butter size of Jriekoryiirat, one cup of water, pinch, of salt. Put all together in stewpan and let simmer until thick. Ylien cool bake be- tween crusts. — Mrs. B. L. Hayley. Raisin Pie. — Take one package of raisins, wash well, boil with two cups of water and one one cup of sugar; let boil about fifteen minutes, then thicken with one tablespoon of corn starch. This makes two pies. — Miss Yandenbrook. Raisin Pie. — Half lemon grated, one and one-half cups of raisins, one cup of water, one cup of bread crumbs, one egg, sugar to taste
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