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A Richer Baked Raisin Pudding
From Modern cookery, in all its branches, 1884
Serves 8
Avoid adding sugar as it makes the pudding less light.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
672Calories
10 gProtein
79 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories672 kcal
Protein10 g
Carbohydrates79 g
Fiber2.9 g
Sugars37 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol117 mg
Sodium54 mg
Potassium525 mg
Calcium61 mg
Iron4 mg
Magnesium38 mg
Phosphorus160 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C1.4 mg
Vitamin A40 mcg
Vitamin E0.9 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.4 mg
Folate84 mcg
Choline82 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 391. The excerpt below is the record exactly as published.
A RICHER BAKED RAISIN PUDDING. Mix and whisk well, and lightly together, a pound of raisins weighed after they are stoned, ten ounces of finely minced beef-suet, three-quarters of a pound of flour, a little salt, half a small nutmeg, or the grated rind of a lemon, four large eggs, and as much milk as may be needed
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