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Raisin Pudding (Economical)
From Cassell's dictionary of cookery, 1892
Serves 8
Bake for 1 hour and 30 minutes. Can also be boiled. Serves 7-8.
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
464Calories
7 gProtein
47 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories464 kcal
Protein6.6 g
Carbohydrates47 g
Fiber0.1 g
Sugars3.1 g
Total Fat28 g
Saturated Fat15 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0.9 g
Cholesterol19 mg
Sodium62 mg
Potassium83 mg
Calcium45 mg
Iron3.3 mg
Magnesium16 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate91 mcg
Choline1.6 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1468. The excerpt below is the record exactly as published.
Raisin Pudding (economical). — Shi-ed eight ounces of beef suet very finely, and mix with it one poimd of flour, a pinch of salt, a dessert-spoonful of moist sugar, a tea- spoonful of baking powder, the eighth of a nutmeg grated, and ten oimces of stoned raisins
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