Raisin Tarts
From The Chapel Hill cook book, 1935
Mrs. H. F. Munch.
Presented as published in 1935. 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
1602Calories
16 gProtein
382 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories1602 kcal
Protein16 g
Carbohydrates382 g
Fiber20 g
Sugars330 g
Total Fat15 g
Saturated Fat3.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol186 mg
Sodium275 mg
Potassium1692 mg
Calcium289 mg
Iron6 mg
Magnesium95 mg
Phosphorus322 mg
Zinc1.7 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C145 mg
Vitamin A83 mcg
Vitamin E1.2 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate70 mcg
Choline180 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 39. The excerpt below is the record exactly as published.
RAISIN TARTS 1 cup raisins 2 tablespoons lemon juice 1 cup sugar Lemon rind 1 egg Pastry 1 soda cracker (crushed)
Cook this with the app: pantry check, scaling, and the assistant.