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Carrot Pudding

Name: Carrot Pudding
Yield: 8 servings
Ingredients: One cup raisins; one cup currants; three-quarters cup flour; three-quarters cup bread crumbs; one cup suet; one cup grated carrot; one cup grated potato; one cup brown sugar; one small teaspoon baking soda; spice and peel to taste

From The Toronto Cook Book, 1915

Serves 8

Presented as published in 1915. 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

548Calories

5 gProtein

71 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories548 kcal

Protein4.8 g

Carbohydrates71 g

Fiber2.6 g

Sugars44 g

Total Fat29 g

Saturated Fat16 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol20 mg

Sodium286 mg

Potassium469 mg

Calcium75 mg

Iron2.3 mg

Magnesium31 mg

Phosphorus88 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A135 mcg

Vitamin E0.7 mg

Vitamin K5.2 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate39 mcg

Choline11 mg

Caffeine0 mg

Water55 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 75. The excerpt below is the record exactly as published.

Carrot Pudding One cup raisins, cut, one cup currants, three-quarters cup flour, three-quarters cup bread crumbs, one cup suet, one cup grated carrot, one cup grated potato, one cup brown sugar, spice and peel to taste, one small teaspoon baking soda

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