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Raisinee
From Cassell's dictionary of cookery, 1892
Serves 4
Cider may be used instead of wine.
Presented as published in 1892. 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
27Calories
0 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.1 g
Carbohydrates5.9 g
Fiber0.6 g
Sugars4.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.3 mg
Potassium47 mg
Calcium2.8 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus6.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline1.8 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1470. The excerpt below is the record exactly as published.
Raisinee. — This is a rob, or sweetmeat, much thought of in France. Boil new wine, and skim it till only haK the quantity remains. Strain it, add apples pared and cut into quarters
Cook this with the app: pantry check, scaling, and the assistant.