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Carrot Plum Pudding
From The encyclopædia of practical cookery, 1890
Serves 20
Presented as published in 1890. 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
1618Calories
16 gProtein
197 gCarbs
88 gFat
Full nutrition (33 nutrients)
Calories1618 kcal
Protein16 g
Carbohydrates197 g
Fiber6 g
Sugars94 g
Total Fat88 g
Saturated Fat48 g
Monounsaturated Fat29 g
Polyunsaturated Fat3.4 g
Cholesterol62 mg
Sodium505 mg
Potassium977 mg
Calcium143 mg
Iron13 mg
Magnesium85 mg
Phosphorus242 mg
Zinc1.8 mg
Copper1.1 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C171 mg
Vitamin A778 mcg
Vitamin E3.2 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.1 mg
Folate165 mcg
Choline13 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 165. The excerpt below is the record exactly as published.
Carrot Plum Pudding-. — Mix with 41b. of flour 41b. of cold boiled potatoes that have been well mashed, 41b. of sugar, 41b. of chopped suet, 41b. of raw grated Carrots, 41b. of currants washed and dried, 41b of stoned raisins, loz. of chopped candied peel, a little grated nutmeg, and 1 teaspoonful of mixed spices
Cook this with the app: pantry check, scaling, and the assistant.