Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound raisins
- 1½ cups cold water
- 3 cups white granulated sugar , divided
- 2 cups flour
- ¼ cup shortening
- 1 cup milk
- 2 eggs , well-beaten
- 2 teaspoons baking powder
Directions
Wash and clean raisins and add the cold water and 1½ cups of sugar.
Cook until the raisins are tender and plump.
Set aside to cool.
Preheat oven to 440°F .
Mix the flour, 1½ cups of sugar, and the shortening, crumbling well with the fingers. Take out 1 cup of these crumbs and set aside.
To the remaining crumb mixture, add the eggs and milk; mix well.
Stir in the baking powder.
Line 2 large pie tins with pie crust and fill with cooked raisins. Pour over this the batter and sprinkle the top with the cup of reserved crumbs.
Bake in a hot oven at 440°F for 10 minutes, then reduce heat to moderate oven (350°F) and finish baking, about 35 minutes.