vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Raisin Pudding
From The household (of the Detroit free press), 1886
Serves 10
Presented as published in 1886. 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
429Calories
3 gProtein
58 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein3.5 g
Carbohydrates58 g
Fiber1.7 g
Sugars51 g
Total Fat23 g
Saturated Fat6 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol40 mg
Sodium46 mg
Potassium852 mg
Calcium133 mg
Iron2.6 mg
Magnesium101 mg
Phosphorus98 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C21 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K1.4 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6.6 mcg
Choline42 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 467. The excerpt below is the record exactly as published.
RAISIN PUDDING. One cup of molasses, one cup of shortening, two eggs, one cup milk, one cup currants, two cups raisins, one and a half teaspoonfuls soda
Cook this with the app: pantry check, scaling, and the assistant.