FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
RAISINE
Adapted from: Dahl, J.O. 1945. Food and Menu Dictionary. The DAHLS, Haviland Road, Stamford, Conn.
is French for Grape juice jam.
Ward, Artemas. 1923. The Encyclopedia of Food. New York, Number Fifty, Union Square.
is a French jam of thin, almost syrupy, consistence, obtained by the slow cooking and condensation of fruits in sweet wine or cider. The original and best product is prepared from pears together with a small proportion of quinces. Another kind is of grapes with the additiona of quinces or apples. Squashes, beet-roots, etc. are substituted in the manufacture of inferior grades.