Caramel Raisin Pudding

Name: Caramel Raisin Pudding
Ingredients: 1 cup flour; 34 cup sugar; 2 tsp. baking powder; ¥ tsp. salt; 1 cup raisins; 4 cup sweet milk; 34 cup brown sugar; 1 tbsp. butter; 2 cups boiling water

From The Williamston cook book, 1950

Be sure to use a deep casserole to prevent bubbling over. Serve warm or cold.

Presented as published in 1950. 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

2169Calories

27 gProtein

529 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories2169 kcal

Protein27 g

Carbohydrates529 g

Fiber14 g

Sugars328 g

Total Fat16 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol31 mg

Sodium2668 mg

Potassium1787 mg

Calcium1015 mg

Iron44 mg

Magnesium138 mg

Phosphorus586 mg

Zinc2.1 mg

Copper0.7 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C4.4 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K6.6 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)18 mg

Folate338 mcg

Choline35 mg

Caffeine0 mg

Water429 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 20. The excerpt below is the record exactly as published.

CARAMEL RAISIN PUDDING 1 cup flour 4 cup sweet milk 34 cup sugar Topping: 2 tsp. baking powder %4 cup brown sugar ¥ tsp. salt 1 tbsp. butter 1 cup raisins 2 cups boiling water

Cook this with the app: pantry check, scaling, and the assistant.