Stewed Raisins
From Every-day dishes and every-day work, 1897
No sugar is needed.
Presented as published in 1897. 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
1132Calories
12 gProtein
300 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1132 kcal
Protein12 g
Carbohydrates300 g
Fiber17 g
Sugars247 g
Total Fat0.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium106 mg
Potassium2819 mg
Calcium242 mg
Iron6.8 mg
Magnesium139 mg
Phosphorus371 mg
Zinc1.4 mg
Copper1.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K13 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate19 mcg
Choline42 mg
Caffeine0 mg
Water295 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 34. The excerpt below is the record exactly as published.
Stewed Raisins. — Soak a pint of good raisins, cleaned and freed from stems, in cold water for several hours. When ready to cook, put thom, with the water in which they were soaked
Cook this with the app: pantry check, scaling, and the assistant.