Carrot Pudding

Name: Carrot Pudding
Ingredients: One pound grated carrots; three-fourths pound chopped suet; half pound each raisins; and currants; four tablespoons sugar; eight tablespoons flour; and spices to suit the taste

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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

4317Calories

25 gProtein

348 gCarbs

325 gFat

Full nutrition (34 nutrients)

Calories4317 kcal

Protein25 g

Carbohydrates348 g

Fiber25 g

Sugars217 g

Total Fat325 g

Saturated Fat179 g

Monounsaturated Fat108 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol231 mg

Sodium1427 mg

Potassium3429 mg

Calcium443 mg

Iron14 mg

Magnesium206 mg

Phosphorus615 mg

Zinc4.2 mg

Copper1.3 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C426 mg

Vitamin A3865 mcg

Vitamin E12 mg

Vitamin K82 mcg

Vitamin B61.1 mg

Vitamin B120.9 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)9.4 mg

Folate165 mcg

Choline83 mg

Caffeine0 mg

Water651 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 71. The excerpt below is the record exactly as published.

CARROT PUDDING. One pound grated carrots, three-fourths pound chopped fiiiet, half pound each raisins and currants, four tablespoons sugar, eight tablespoons flour, and spices to suit the taste

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