nut-freesoy-freefish-freeshellfish-free

Amber Pudding (1)

Name: Amber Pudding (1)
Yield: 8 servings
Ingredients: 1 lb. of Carrot; 1 lb. Bread Crumbs; 6 oz. Suet; ½ lb. Stoned Raisins; ½ lb. Sultanas; ½ lb. Sugar; a little Salt; a little Nutmeg or Spice; 2 Eggs; Milk to make a thick batter

From Tried favourites cookery book, 1909

Serves 8

Presented as published in 1909. 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

643Calories

11 gProtein

97 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories643 kcal

Protein11 g

Carbohydrates97 g

Fiber5.1 g

Sugars53 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol61 mg

Sodium482 mg

Potassium530 mg

Calcium152 mg

Iron3.5 mg

Magnesium43 mg

Phosphorus173 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0.3 mcg

Vitamin C4.3 mg

Vitamin A494 mcg

Vitamin E0.9 mg

Vitamin K13 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.7 mg

Folate78 mcg

Choline55 mg

Caffeine0 mg

Water71 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 97. The excerpt below is the record exactly as published.

Amber Pudding (1). 1 lb. of Csrrot boiled to a pulp, i lb. Bread Crumbs, 6 oz. .Suet, J lb. Stoned Knisins, i lb. Sultanas, J lb. Sugar, a little Salt, a little Nutmeg or Stiice. 2 Eggs, and Milk to make a thick batter

Cook this with the app: pantry check, scaling, and the assistant.