Spiced Raisins
From The Carbon County cook book, 1926
Presented as published in 1926. 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
7647Calories
46 gProtein
1981 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories7647 kcal
Protein46 g
Carbohydrates1981 g
Fiber64 g
Sugars1774 g
Total Fat4.2 g
Saturated Fat1.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30.2 g
Cholesterol0 mg
Sodium771 mg
Potassium11432 mg
Calcium1666 mg
Iron32 mg
Magnesium597 mg
Phosphorus1400 mg
Zinc5.4 mg
Copper4.2 mg
Manganese8.6 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A0.6 mcg
Vitamin E2.2 mg
Vitamin K57 mcg
Vitamin B62.8 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)12 mg
Folate79 mcg
Choline175 mg
Caffeine0 mg
Water677 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 51. The excerpt below is the record exactly as published.
Spiced Raisins. Wash 3 pounds raisins and put in preserving _k@ttle, add 2 pounds brown sugar, 1 pint vinegar, 1 tablespoon each of cinnamon and cloves (tie in a piece of muslin)
Cook this with the app: pantry check, scaling, and the assistant.