Carrot Pudding

Name: Carrot Pudding
Ingredients: 11/2 cups bread crumbs (preferably homemade); 1 cup carrots, ground in food chopper; 1 cup ground suet; 3 cups flour; 1/2 pkg. raisins; 1 cup nuts; 1/2 cup molasses mixed with soda; milk (enough to make stiff dough); 1 tsp. cinnamon; 1 tsp. nutmeg; 1/2 tsp. cloves

From Cook book (Relief Society, Houston, 1963), 1963

Borrow some from your neighbor.

Presented as published in 1963. 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

5251Calories

91 gProtein

665 gCarbs

249 gFat

Full nutrition (34 nutrients)

Calories5251 kcal

Protein91 g

Carbohydrates665 g

Fiber12 g

Sugars154 g

Total Fat249 g

Saturated Fat131 g

Monounsaturated Fat79 g

Polyunsaturated Fat12 g

Omega-30 g

Cholesterol190 mg

Sodium1520 mg

Potassium5552 mg

Calcium1095 mg

Iron40 mg

Magnesium704 mg

Phosphorus1454 mg

Zinc8.5 mg

Copper2.7 mg

Manganese8.1 mg

Vitamin D2.3 mcg

Vitamin C51 mg

Vitamin A1228 mcg

Vitamin E4.7 mg

Vitamin K38 mcg

Vitamin B62.9 mg

Vitamin B122.5 mcg

Thiamin (B1)6.1 mg

Riboflavin (B2)3 mg

Niacin (B3)57 mg

Folate960 mcg

Choline114 mg

Caffeine0 mg

Water439 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 13. The excerpt below is the record exactly as published.

CARROT PUDDING Afton Ward (This recipe won the $5 prize in Chronicle) 11/2 cups bread crumbs (preferably homemade) 1 cup carrots, ground in food chopper 1 cup ground suet 3 cups flour 1/2 pkg. raisins 1 cup nuts 1/2 cup molasses mixed with soda milk (enough to make stiff dough) 1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. cloves

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