Ruth Johnson's Raisin Pie recipe
Put raisins, sugar and water on stove to boil. Mix cream, salt, cornstarch and yolks of eggs together and add to boiling mixture. Cook until thick, pour into a baked pie shell. Use egg whites to make meringue. Add to pie and brown.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 464 | ||
Calories from Fat: 107 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 284.8mg | 88 % | |
Sodium 98.1mg | 3 % | |
Potassium 405.6mg | 11 % | |
Total Carbohydrate 85.2g | 25 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 83.6g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 464
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