nut-freesoy-freefish-freeshellfish-free
Baked Carrot Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Presented as published in 1907. 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
434Calories
3 gProtein
41 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein3.3 g
Carbohydrates41 g
Fiber0.8 g
Sugars26 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol44 mg
Sodium213 mg
Potassium121 mg
Calcium28 mg
Iron1.4 mg
Magnesium11 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C26 mg
Vitamin A167 mcg
Vitamin E0.9 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate30 mcg
Choline22 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 78. The excerpt below is the record exactly as published.
Baked Carrot Pudding To 1 cup grated, raw carrots, add 1 cup finely chopped suet, 1 cup flour. 1 cup sugar, 1 teasp soda dissolved in 1 tablesp milk, Vz teasp cloves, Vz teasp salt, 1 teasp cinnamon and 1 well-beaten egg. Sift the spices with the flour, and lastly add 1 cup currants
Cook this with the app: pantry check, scaling, and the assistant.