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Raisins Recipes Page 51

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Recipes Featuring Raisins

  • Washington Loaf Cake
    3 cups sugar 2 cups butter 1 cup sour milk 5 eggs 1 tsp baking soda 3 Tbsps cinnamon 1/2 nutmeg, grated 2 cups raisins 1 cup currants 4 cups flour, sifted
  • Macedonian Jelly
    2 ounces of gelatine 3 pints of cold water 2 lemons Sugar Zante currants Seeded Raisins Stone dates
  • Mince Filling
    1 pound raisins 1 pound currants 1/4 pound citron 10 apples 1 cup nuts crackers 1 cup molasses 1 pound sugar fruit juice salt spice butter
  • Rice Pudding
    Long grain rice 1 cup 250 mL Water 2 cups 500 mL Cinnamon stick (about 4 inch, 10 cm) 1 1 Milk 4 cups 1 L Granulated sugar ½ cup 125 mL Raisins (optional) ½ cup 125 mL Salt ¼ tsp 1 mL Eg
  • Sandwich Bread
    Dry ingredients: 1 1/2 cups flour 2 cups Graham flour 1/2 cup corn meal 1/2 cup brown sugar 2 tsps baking powder 1 tsp baking soda 1 tsp salt Other: 1/2 cup walnuts, chopped 1 cup seedless
  • Old Fashioned Dried Fruit Cake
    1 cup dried apples 1 cup prunes, stoned 1 cup molasses 1/2 cup water 1/2 cup shortening 1 cup sugar 2 cups currants 3/4 cup raisins, seeded & quartered 1/4 tsp baking soda, dissolved in 2 tsps
  • Bran Muffins | 2 Tbsps shortening
    2 Tbsps shortening 1/4 cup sugar 1 egg, well beaten 1 cup milk 1 cup flour 1/3 tsp salt 3 tsps baking powder 1 cup bran Diced dates, halved raisins or chopped nutmeats (optional)
  • Imperial Cake | 1/2 pound butter
    1/2 pound butter 1/2 pound sugar Yolks 5 eggs Whites 5 eggs Grated rind 1/2 lemon 2 teaspoons lemon juice 1/2 pound raisins, seeded and cut in pieces 1/2 cup walnut meat, broken in pieces 1/2
  • Mock Plum Pudding
    2 cups stale cake crumbs 1/4 cup milk 1 egg, well beaten 1/4 cup sugar 1/4 cup molasses 1/4 cup stewed prunes, chopped 3/4 cup raisins, chopped 2 tsps mixed spices 1/4 tsp baking soda 1/2 tsp
  • French Fruit Pudding
    1 cup finely chopped suet 1 cup molasses 1 cup sour milk 1 1/2 teaspoons soda 1 teaspoon cinnamon 1/2 teaspoon clove 1/2 teaspoon salt 1 1/4 cups raisins, seeded and chopped 3/4 cup currants
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