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Carrot Pudding

Name: Carrot Pudding
Yield: 8 servings
Ingredients: One cup grated carrot; 1 cup grated potatoes; 1 cup suet; 1} cups flour; 1 cup raisins; 1 cup currants; 1 teaspoon soda; 1 tablespoon cinnamon; 1 teaspoon ginger; 1 cup sugar

From Royal Victoria cook book, 1900

Serves 8

Submitted by Mrs. Matcotm MacLeop.

Presented as published in 1900. 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

546Calories

5 gProtein

71 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories546 kcal

Protein5 g

Carbohydrates71 g

Fiber3 g

Sugars41 g

Total Fat28 g

Saturated Fat16 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol20 mg

Sodium91 mg

Potassium430 mg

Calcium56 mg

Iron3.9 mg

Magnesium30 mg

Phosphorus83 mg

Zinc0.5 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A135 mcg

Vitamin E0.7 mg

Vitamin K4.3 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate45 mcg

Choline5.9 mg

Caffeine0 mg

Water55 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 28. The excerpt below is the record exactly as published.

CARROT PUDDING.—One cup grated carrot, 1 cup grated potatoes, 1 cup suet, 1} cups flour, 1 cup raisins, 1 cup currants, 1 teaspoon soda, | tablespoon cinnamon, | tea- spoon ginger, 1 cup sugar

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