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Carrot Pudding (3)
From The encyclopædia of practical cookery, 1890
Serves 8
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
1004Calories
17 gProtein
103 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1004 kcal
Protein17 g
Carbohydrates103 g
Fiber5.1 g
Sugars10 g
Total Fat59 g
Saturated Fat31 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol42 mg
Sodium603 mg
Potassium548 mg
Calcium214 mg
Iron7.4 mg
Magnesium65 mg
Phosphorus247 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C112 mg
Vitamin A497 mcg
Vitamin E2.1 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.2 mg
Folate159 mcg
Choline22 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 166. The excerpt below is the record exactly as published.
ib. of breadcrumbs and mix up with the whites of eight eggs, 2oz. of butter, J pint of cream or milk, J pint of wine and rose-water in equal proportions, spicing and sweetening to taste. Lay a puff paste over the dish, bake for an hour, and sift sugar over it. (3) Take Jib. of grated Carrots, Jib. of flour, Jib. of bread- crumbs, Jib. of suet, Jib. of currants washed and dried, the grated rind of half a lemon, and 2 table-spoonfuls of treacle. Mix all well together with just enough milk
Cook this with the app: pantry check, scaling, and the assistant.