From 1922:
One and one-half quarts milk, 1 ½ cups rolled crackers, 1 teaspoon salt, ½ cup butter, 1 ½ cups seeded raisins, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 ½ cups sugar, preferably brown, 5 eggs.
Heat the raisins in the milk, and pour over the crackers, salt and butter. Let stand until cool.
Beat eggs slightly, add sugar and spice and mix together and combine with the crackers and milk. Turn into a buttered baking dish, set dish in a pan of hot water. Bake two or three hours slowly.
Stir frequently during the first hour of cooking or until the pudding begins to thicken, to keep raisins from sinking to the bottom of the dish. Serve with a creamy hard sauce.