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Molasses Raisin Pudding
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 8
Presented as published in 1902. 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
372Calories
7 gProtein
86 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein6.5 g
Carbohydrates86 g
Fiber1.6 g
Sugars31 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol23 mg
Sodium441 mg
Potassium873 mg
Calcium169 mg
Iron5.4 mg
Magnesium121 mg
Phosphorus118 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C1.3 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate79 mcg
Choline24 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 167. The excerpt below is the record exactly as published.
one egg and one cup of sweet milk, one cup of seeded raisins dredged with flour, one teaspoonful of salt, one cup of molasses, three cups of flour, two teaspoonfuls of baking powder, and ginger to tast
Cook this with the app: pantry check, scaling, and the assistant.