Raisin Pudding
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
3645Calories
39 gProtein
353 gCarbs
239 gFat
Full nutrition (34 nutrients)
Calories3645 kcal
Protein39 g
Carbohydrates353 g
Fiber13 g
Sugars107 g
Total Fat239 g
Saturated Fat129 g
Monounsaturated Fat79 g
Polyunsaturated Fat9.8 g
Omega-30.1 g
Cholesterol548 mg
Sodium611 mg
Potassium2093 mg
Calcium615 mg
Iron15 mg
Magnesium121 mg
Phosphorus1074 mg
Zinc3.6 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D3.2 mcg
Vitamin C10 mg
Vitamin A199 mcg
Vitamin E4.7 mg
Vitamin K8.8 mcg
Vitamin B60.8 mg
Vitamin B122.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)11 mg
Folate256 mcg
Choline329 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 46. The excerpt below is the record exactly as published.
Raisin Pudding. — 1 cup finely chopped suet, y2 cup sugar, 2 eggs, y2 cup milk, 1 cup entire wheat flour, 1 teaspoon Royal Baking Powder, 1 cup floured raisins
Cook this with the app: pantry check, scaling, and the assistant.