nut-freesoy-freefish-freeshellfish-free
Very Good Raisin Puddings
From Modern cookery, in all its branches, 1884
Serves 8
Serve with sweet wine or punch sauce.
Presented as published in 1884. 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
994Calories
14 gProtein
108 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories994 kcal
Protein14 g
Carbohydrates108 g
Fiber5 g
Sugars54 g
Total Fat59 g
Saturated Fat32 g
Monounsaturated Fat19 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol135 mg
Sodium249 mg
Potassium770 mg
Calcium145 mg
Iron5.1 mg
Magnesium56 mg
Phosphorus239 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.8 mcg
Vitamin C8.7 mg
Vitamin A50 mcg
Vitamin E1.2 mg
Vitamin K5.8 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.6 mg
Folate101 mcg
Choline93 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 369. The excerpt below is the record exactly as published.
VERY GOOD RAISIN PUDDINGS. To three quarters of a pound of flour add four ounces of fine crumbs of bread, one pound of beef- suet, a pound and six ounces of raisins, weighed after they are stoned, a quarter of a teaspoonful of salt, rather more of ginger, half a nutmeg, an ounce and a half of candied peel, and four large or five small eggs beaten, strained, and mixed with a cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.