Raisins
From The home science cook book, 1902
Previous soaking and cooking improves raisins for puddings and pies.
Presented as published in 1902. 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
212Calories
1 gProtein
56 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein1.5 g
Carbohydrates56 g
Fiber6.7 g
Sugars47 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium37 mg
Potassium457 mg
Calcium20 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A44 mcg
Vitamin E0.7 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate3.6 mcg
Choline14 mg
Caffeine0 mg
Water346 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 7. The excerpt below is the record exactly as published.
raisins chopped fine. Roll in sugar. These are improved by keeping for several days. Quinces. Wipe, core, put in a pan and half cover with water. Bake in a quick oven, add sugar when nearly done, and eat hot with butter. Or stew like any hard apples. Raisins. Wash, soak, and stew like other dried fruits. Or while cooking add an equal quantity of sliced apple, soaked dried apple, cranberries, or apricots. When using raisins that lack flavor stew in grape juice
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