Raisin Pudding
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
1604Calories
67 gProtein
222 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories1604 kcal
Protein67 g
Carbohydrates222 g
Fiber7.9 g
Sugars142 g
Total Fat52 g
Saturated Fat24 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.3 g
Omega-30.2 g
Cholesterol675 mg
Sodium1416 mg
Potassium2031 mg
Calcium1517 mg
Iron8.7 mg
Magnesium191 mg
Phosphorus1485 mg
Zinc7.7 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D12 mcg
Vitamin C53 mg
Vitamin A553 mcg
Vitamin E2.3 mg
Vitamin K7.9 mcg
Vitamin B61.1 mg
Vitamin B127 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)2.5 mg
Niacin (B3)8.8 mg
Folate203 mcg
Choline636 mg
Caffeine0 mg
Water1069 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 33. The excerpt below is the record exactly as published.
RAISIN PUDDING Ingredients One quart of milk. Three ounces of castor sugar. A quarter of a pound of bread' One lemon. crnmbs. Kaisins. Three eggs
Cook this with the app: pantry check, scaling, and the assistant.