Carrot Pudding

Name: Carrot Pudding
Ingredients: sufficient suet to measure 1 cupful; 1 cupful of scraped and grated carrot; the same quantity of grated raw potatoes; 1/2 cupful of milk; 2 cupfuls of flour; 1 cupful of raisins; 1 cupful of currants; 1 1/2 teaspoonfuls of baking powder; 1/4 of a teaspoonful of cinnamon; 1/4 of a teaspoonful of cloves

From 365 tasty dishes, 1906

Presented as published in 1906. 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

3883Calories

50 gProtein

421 gCarbs

232 gFat

Full nutrition (34 nutrients)

Calories3883 kcal

Protein50 g

Carbohydrates421 g

Fiber20 g

Sugars136 g

Total Fat232 g

Saturated Fat126 g

Monounsaturated Fat76 g

Polyunsaturated Fat8.2 g

Omega-30 g

Cholesterol176 mg

Sodium1488 mg

Potassium3664 mg

Calcium919 mg

Iron34 mg

Magnesium265 mg

Phosphorus994 mg

Zinc5.1 mg

Copper3.1 mg

Manganese6.2 mg

Vitamin D1.2 mcg

Vitamin C226 mg

Vitamin A1121 mcg

Vitamin E5.8 mg

Vitamin K33 mcg

Vitamin B61.4 mg

Vitamin B121.3 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.8 mg

Niacin (B3)23 mg

Folate460 mcg

Choline67 mg

Caffeine0 mg

Water551 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 39. The excerpt below is the record exactly as published.

Carrot Pudding. Chop fine sufficient suet to measure i cup- ful ; add i cupful of scraped and grated car- rot and the same quantity of grated raw potatoes; stir in )^ of a cupful of milk, 2 cupfuls of flour, I cupful each of raisins and currants, i}i teaspoonfuls of baking powder, ^ of a teaspoonful of cinnamon and ^ of a teaspoonful of cloves.

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