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Raisin Pie
From How we cook in Tennessee .., 1906
Serves 16
Recipe by Miss Yandenbrook.
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
55Calories
0 gProtein
14 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories55 kcal
Protein0.1 g
Carbohydrates14 g
Fiber0.1 g
Sugars14 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.5 mg
Potassium12 mg
Calcium2 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus1.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 16 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
Cook this with the app: pantry check, scaling, and the assistant.