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Carrot Plum Pudding
From The hearthstone; or, Life at home, 1883
Serves 6
Presented as published in 1883. 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
345Calories
4 gProtein
40 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein4 g
Carbohydrates40 g
Fiber3.2 g
Sugars14 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol13 mg
Sodium65 mg
Potassium369 mg
Calcium49 mg
Iron2.1 mg
Magnesium31 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A163 mcg
Vitamin E0.7 mg
Vitamin K4.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate40 mcg
Choline7.8 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 310. The excerpt below is the record exactly as published.
Carrot Plum Pudding. — One-quarter pound of flour, one-quarter pound of suet, one-quarter pound of grated carrots (raw); one-quarter pound of potatoes, mashed free from lumps ; one-quarter pound of currants, one-quarter pound of raisins, one ounce of candied peel, a little nutmeg and other spices mixed together
Cook this with the app: pantry check, scaling, and the assistant.