This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1/2 cup (1 gill) milk 1/2 cup (1 gill) water 1 teaspoon salt 1 tablespoon sirup
2 cups (1/2 lb.) flour
1 cup (5 ozs.) Graham flour
1 yeast cake
2 cups (12 ozs.) seedless raisins
4 tablespoons tepid water
Put milk and water into warm bowl and add salt, sirup, yeast cake dissolved in tepid water; then add flours, mix thoroughly, and knead to smooth dough. Let rise to double in bulk, beat in raisins, shape, and place in well-greased bread pan, allow to rise again, brush over with milk, and bake in hot oven one hour.
The raisin is one of the most important of the energy-producing foods of man because of its high percentage of carbohydrates. Its protein value is 2.6 per cent., and the percentage of its acids, which are important in the process of digestion and assimilation, 2.7 per cent. The value of the raisin is by no means confined to its percentage of carbohydrates, for analysis of the ash shows that it is rich in many of the elements essential to health.
The following comparison of food values is supplied by the U. S. Department of Agriculture :
1 lb. of Raisins equals 1 1/3 lbs. of beef.
1 lb. of Raisins equals 4 3/4 lbs. of fish.
1 lb. of Raisins equals 1 lb. of bread. 1 lb. of Raisins equals 4 1/4 lbs. of potatoes. 1 lb. of Raisins equals 4 lbs. of milk. 1 lb. of Raisins equals 2 lbs. of eggs. 1 lb. of Raisins equals 6 lbs. of apples. 1 lb. of Raisins equals 5 lbs. of bananas.