Carrot Pudding
From Canadian cook book, 1924
Presented as published in 1924. 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
3401Calories
37 gProtein
570 gCarbs
120 gFat
Full nutrition (34 nutrients)
Calories3401 kcal
Protein37 g
Carbohydrates570 g
Fiber22 g
Sugars358 g
Total Fat120 g
Saturated Fat64 g
Monounsaturated Fat39 g
Polyunsaturated Fat6.5 g
Omega-30 g
Cholesterol80 mg
Sodium8881 mg
Potassium3785 mg
Calcium657 mg
Iron18 mg
Magnesium254 mg
Phosphorus705 mg
Zinc4.4 mg
Copper1.4 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C259 mg
Vitamin A1083 mcg
Vitamin E4.1 mg
Vitamin K40 mcg
Vitamin B61.6 mg
Vitamin B120.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate289 mcg
Choline87 mg
Caffeine0 mg
Water433 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 75. The excerpt below is the record exactly as published.
CARROT PUDDING. 1 tb. 1 c. grated carrot. 1 tb. 1 c. grated potato. 1 tb. 1 c. bread crumbs. 1 tb. 1 c. raisins. 1 tb. 1 c. currants. 1 tb. 1 c. brown sugar. 3/itb. ^/i c. suet, finely chopped. 1 T. 2 tb. sour milk. }iT. A T. baking soda. ^tb. A c. flour. f.g. 1 T. salt. T. spice 1 T. cinnamon. Ys T. nutmeg. Y2 T. allspice
Cook this with the app: pantry check, scaling, and the assistant.