Dessert
Raisin pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash and seed a cupful and a half of raisins, and dredge them thickly with flour.
- Chop a cupful of suet very fine, removing all particles of string.
- To this add a half cupful of brown sugar, a cupful of sour milk and three eggs beaten light.
- Now stir in enough flour to make a batter.
- (This batter must not be too thick, as the raisins have to be added to it.) About two cupfuls of flour should be enough.
- Beat in a half teaspoonful, each, of nutmeg and cinnamon and a small teaspoonful of soda, dissolved in a little boiling water.
- Now add the raisins, stir them in well, turn the pudding into a greased mold with a closely fitting top and steam for three hours.
Historical transcription
Source method
- 1
Wash and seed a cupful and a half of raisins, and dredge them thickly with flour. Chop a cupful of suet very fine, removing all particles of string. It should be like powder. To this add a half cupful of brown sugar, a cupful of sour milk and three eggs beaten light. Now stir in enough flour to make a batter. (This batter must not be too thick, as the raisins have to be added to it.) About two cupfuls of flour should be enough. Beat in a half teaspoonful, each, of nutmeg and cinnamon and a small teaspoonful of soda, dissolved in a little boiling water. Now add the raisins, stir them in well, turn the pudding into a greased mold with a closely fitting top and steam for three hours. Eat with a hard sauce flavored with vanilla.
Nutrition pending
No invented nutrition numbers.
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