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Common Baked Raisin Pudding
From Modern cookery, in all its branches, 1884
Serves 8
Increase quantities by one half for a larger pudding.
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
502Calories
9 gProtein
68 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories502 kcal
Protein9.2 g
Carbohydrates68 g
Fiber2 g
Sugars29 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol86 mg
Sodium46 mg
Potassium427 mg
Calcium65 mg
Iron3.5 mg
Magnesium31 mg
Phosphorus144 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C1 mg
Vitamin A35 mcg
Vitamin E0.6 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.3 mg
Folate79 mcg
Choline64 mg
Caffeine0 mg
Water39 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 390. The excerpt below is the record exactly as published.
COMMON BAKED RAISIN PUDDING. Beat well together three-quarters of a pound of flour, the same quantity of raisins, six ounces of beef- suet, finely chopped, a small pinch of salt, some grated nutmeg, and three eggs which have been thoroughly whisked, and mixed with about a quarter of a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.