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Carrot Pudding
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Presented as published in 1907. 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
774Calories
11 gProtein
187 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories774 kcal
Protein11 g
Carbohydrates187 g
Fiber8.4 g
Sugars69 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium351 mg
Potassium1126 mg
Calcium102 mg
Iron11 mg
Magnesium73 mg
Phosphorus193 mg
Zinc1.2 mg
Copper1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A416 mcg
Vitamin E0.9 mg
Vitamin K6.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.2 mg
Folate115 mcg
Choline4.2 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 69. The excerpt below is the record exactly as published.
CARROT PUDDING Mary Pairchild. One and one-half cups flour, one cup sugar, one cup seeded raisins, one cup currants, one cup grated pa- 144 PUDDINGS tatoes, one cup grated carrots, one teaspoon soda
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