{"id":3797,"slug":"raisin-pie","title":"RAISIN PIE","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["1-1/2 cups seeded raisins cut in halves.","1/2 cup sugar.","2 tablespoons flour.","2 tablespoons butter.","Juice and grated rind 1 lemon.","1 cup water in which raisins were cooked.","Few grains salt."],"ingredients_norm":["raisins cut in half","sugar","flour","butter","juice and grated rind lemon","water in which raisins were","few grains salt"],"steps":["Cook raisins in boiling water to cover, until tender, drain, and mix with sugar, grated rind, flour and salt.","Cool slightly.","Turn into pie-pan lined with Plain Paste, dot over with butter and pour over water.","Cover with top crust made of Rich Paste and bake thirty minutes in a moderate oven."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/31534","source_ref":"pg:31534:46","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"55bd6a39162dc441ff9fda84bc092741a5428b1f6f5582387e6061d412ae1969","created_at":"2026-08-02T15:44:02Z","updated_at":"2026-08-02T15:50:47Z","notice":"Historical recipe (1913), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/raisin-pie"}