To Cook Raisins
From A practical cook and text book for general use, 1896
A raisin seeder can seed without waste a pound of raisins in a few minutes.
Presented as published in 1896. 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
1385Calories
16 gProtein
369 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories1385 kcal
Protein16 g
Carbohydrates369 g
Fiber23 g
Sugars298 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium158 mg
Potassium3513 mg
Calcium336 mg
Iron8.7 mg
Magnesium181 mg
Phosphorus461 mg
Zinc1.8 mg
Copper1.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A1 mcg
Vitamin E0.7 mg
Vitamin K16 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.6 mg
Folate34 mcg
Choline55 mg
Caffeine0 mg
Water1105 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 46. The excerpt below is the record exactly as published.
To Cook Raisins. Wash in two or three waters. Pour boiling water over them and let them soak a few minutes. Drain and seed. A raisin seeder will seed without waste a pound of raisins in a few minutes ; wash but do not scald them for the seeder. To a pound of raisins add four cups of cold water and let them soak over night ; then place them on the range in the water they Have soaked in, adding more if neces- sary, and allow them to heat very slowly. Keep closely covered and cook until tender, but do not allow them to boil if the skins will become tender without. After soaking over night, they may be steamed until tender. A few slices or the juice of a lemon
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