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To Stew Seedless or Sultana Raisins
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
817Calories
11 gProtein
215 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories817 kcal
Protein11 g
Carbohydrates215 g
Fiber4.8 g
Sugars95 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium57 mg
Potassium3286 mg
Calcium172 mg
Iron8.9 mg
Magnesium128 mg
Phosphorus333 mg
Zinc1.7 mg
Copper1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A753 mcg
Vitamin E0.2 mg
Vitamin K5.1 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.9 mg
Folate9.1 mcg
Choline16 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 43. The excerpt below is the record exactly as published.
To Stew Seedless or Sultana Raisins. — Pick over, wash, and soak several hours in cold water, then put to cook in the water in which they soaked. Add an equal quantity of prunellas or apricots
Cook this with the app: pantry check, scaling, and the assistant.