Carrot Pudding
From Favorite recipes of Alexandria Ward, 1952
Christella Naylor
Presented as published in 1952. 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
4070Calories
31 gProtein
501 gCarbs
227 gFat
Full nutrition (34 nutrients)
Calories4070 kcal
Protein31 g
Carbohydrates501 g
Fiber21 g
Sugars332 g
Total Fat227 g
Saturated Fat125 g
Monounsaturated Fat75 g
Polyunsaturated Fat8.2 g
Omega-30 g
Cholesterol161 mg
Sodium3442 mg
Potassium2833 mg
Calcium306 mg
Iron25 mg
Magnesium194 mg
Phosphorus530 mg
Zinc3.7 mg
Copper2.9 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A1235 mcg
Vitamin E5.3 mg
Vitamin K35 mcg
Vitamin B61.1 mg
Vitamin B120.6 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate253 mcg
Choline47 mg
Caffeine0 mg
Water358 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 12. The excerpt below is the record exactly as published.
CARROT PUDDING 1 cup grated carrots 1 teaspoon soda 1 cup grated potatoes 1 teaspoon salt 1 cup sugar 1 teaspoon cinnamon 1 cup chopped suet (1/2 cup melted 1 teaspoon nutmeg shortening may be substituted) 1 cup flour 1 cup raisins
Cook this with the app: pantry check, scaling, and the assistant.