Raisin Sandwich Filling
From The junior cook book, 1920
This filling will keep for several days.
Presented as published in 1920. 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
1016Calories
5 gProtein
265 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1016 kcal
Protein4.8 g
Carbohydrates265 g
Fiber13 g
Sugars100 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium63 mg
Potassium1566 mg
Calcium61 mg
Iron5 mg
Magnesium60 mg
Phosphorus144 mg
Zinc0.4 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C10 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate5.7 mcg
Choline0.1 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 19. The excerpt below is the record exactly as published.
Grate the rind and squeeze out the juice of 1 lemon. Put 1 cup of water, % cup of sug-ar, with the lemon juice and grated rind and bring to a boil. While this is getting hot put 1 cupful of seeded raisins thru a grinder. Dissolve 2 level tablespoonsful of cornstarch in 2 tablespoonsful of water. When juice, sugar and water has boiled 2 minutes, add the dissolved cornstarch and cook slowly 6 minutes. Add ground raisins, stirring all the while. As soon as the mixture begins to boil, after the raisins have been added, set the pan from the fire and let stand 10 minutes. Then pour into a bowl or jar and set in a cool place. This filling will keep for several days. 191 RAISIN SANDWICH FILLING
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.