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Carrot Pudding
From The Times cook book, no. 2, 1905
Serves 8
Spices to taste.
Presented as published in 1905. 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
544Calories
5 gProtein
70 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein4.9 g
Carbohydrates70 g
Fiber2.6 g
Sugars41 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium425 mg
Potassium408 mg
Calcium47 mg
Iron3.8 mg
Magnesium29 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A156 mcg
Vitamin E0.8 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate44 mcg
Choline5.9 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 106. The excerpt below is the record exactly as published.
CARROT PUDDING. Miss Crowe. 1441 Iowa street, Los Angeles.— One and one- half cups flour, one cup white sugar, one cup suet, one cup raisins, one cup currants, one cup grated potatoes, one cup grated carrots, one teaspoon soda dissolved in hot water, one teaspoon salt
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