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Almond and Raisin Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for five or six persons. Probable cost: 1s.
Presented as published in 1892. 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
857Calories
30 gProtein
72 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories857 kcal
Protein30 g
Carbohydrates72 g
Fiber11 g
Sugars20 g
Total Fat53 g
Saturated Fat13 g
Monounsaturated Fat26 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol289 mg
Sodium525 mg
Potassium729 mg
Calcium316 mg
Iron6.6 mg
Magnesium193 mg
Phosphorus532 mg
Zinc3.6 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D1.5 mcg
Vitamin C39 mg
Vitamin A121 mcg
Vitamin E16 mg
Vitamin K4.5 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.1 mg
Folate128 mcg
Choline262 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 133. The excerpt below is the record exactly as published.
Almond and Raisin Pudding.— Soak a quarter of a pound of the stale crumb of Thread in half a pint of new milk ; add two table- spoonfuls of finely-shred suet, the same of currants washed and picked, a little sugar, the juice and finely-chopped rind of a lemon, three well-beaten eggs, and a table- spoonful of ale. Well butter a mould or basin. Place raisins in rows round it with four ounces of sweet abnonds blanched and split
Cook this with the app: pantry check, scaling, and the assistant.