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Carrot Pudding

Name: Carrot Pudding
Yield: 16 servings
Ingredients: One pound flour; one pound chopped suet; one pound chopped carrots; one pound chopped potatoes; one pint molasses; one teaspoon soda; one teaspoon cinnamon; one and a half teaspoons cloves; one pound currants; one pound raisins

From The Toronto Cook Book, 1915

Serves 16

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

602Calories

6 gProtein

87 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories602 kcal

Protein5.8 g

Carbohydrates87 g

Fiber3.3 g

Sugars51 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol19 mg

Sodium181 mg

Potassium1122 mg

Calcium150 mg

Iron6.4 mg

Magnesium137 mg

Phosphorus117 mg

Zinc0.8 mg

Copper0.6 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A243 mcg

Vitamin E1.1 mg

Vitamin K6.2 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.1 mg

Folate53 mcg

Choline13 mg

Caffeine0 mg

Water88 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 78. The excerpt below is the record exactly as published.

Carrot Pudding One pound flour, one pound chopped suet, one pound chopped carrots, one pound chopped potatoes, one pint molasses, one teaspoon soda, one teaspoon cinnamon, one and a half tea- spoons cloves, one pound currants, one pound raisins

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