Carrot Pudding

Name: Carrot Pudding
Ingredients: three quarters of a pound of carrots; half a pound of bread crumbs; a quarter of a pound of stoned raisins; four ounces of suet; a little nutmeg; three ounces of sugar; Well beat the three eggs

From The English-Chinese cookery book, 1890

Sift sugar over it when done.

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

2546Calories

54 gProtein

282 gCarbs

134 gFat

Full nutrition (34 nutrients)

Calories2546 kcal

Protein54 g

Carbohydrates282 g

Fiber20 g

Sugars116 g

Total Fat134 g

Saturated Fat67 g

Monounsaturated Fat44 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol635 mg

Sodium2117 mg

Potassium1760 mg

Calcium614 mg

Iron15 mg

Magnesium158 mg

Phosphorus807 mg

Zinc6.3 mg

Copper0.9 mg

Manganese2.6 mg

Vitamin D3 mcg

Vitamin C20 mg

Vitamin A3081 mcg

Vitamin E5.7 mg

Vitamin K64 mcg

Vitamin B61 mg

Vitamin B122.4 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)19 mg

Folate379 mcg

Choline510 mg

Caffeine0 mg

Water434 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 41. The excerpt below is the record exactly as published.

CARROT PUDDING. BOIL three quarters of a pound of carrots, and pulp them, add half a pound of bread crumbs, a quarter of a pound of stoned raisins, four ounces of suet chopped very fine, a little nutmeg, and three ounces of sugar pounded. Well beat the three eggs

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