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Raisin Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 4
Bake for 1 hour and 15 minutes. Serves 4-5.
Presented as published in 1892. 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
749Calories
16 gProtein
68 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein16 g
Carbohydrates68 g
Fiber0.1 g
Sugars1.6 g
Total Fat46 g
Saturated Fat24 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol172 mg
Sodium70 mg
Potassium222 mg
Calcium77 mg
Iron5.5 mg
Magnesium32 mg
Phosphorus205 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A70 mcg
Vitamin E1 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.9 mg
Folate155 mcg
Choline118 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1467. The excerpt below is the record exactly as published.
Raisin Pudding, Baked.— Shred finely six ounces of beef suet. Mix with this three- quarters of a pound of flour, a pinch of salt, the rind of a fresh lemon cut very small, three- quarters of a pound of stoned raisins, and haH a tea-spoonful of grated nutmeg. Slix the dry ingredients thoroughly, and stir in with them three eggs and as much milk as will make a thick batter
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