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Carrot Pudding
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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
772Calories
15 gProtein
168 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories772 kcal
Protein15 g
Carbohydrates168 g
Fiber5.8 g
Sugars98 g
Total Fat11 g
Saturated Fat2.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol77 mg
Sodium785 mg
Potassium770 mg
Calcium262 mg
Iron6.2 mg
Magnesium71 mg
Phosphorus250 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0.7 mcg
Vitamin C37 mg
Vitamin A399 mcg
Vitamin E0.8 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate127 mcg
Choline71 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 48. The excerpt below is the record exactly as published.
CARROT PUDDING— Miss O. A. Gordon. Cream 1 tablespoon of butter, with 1 cup of brown sugar, then add 1 egg beaten very light, % cup milk, 1 cup grated carrot, 1 teaspoon each of cinramon, allspice, carbonate of soda, J^ a nutmeg, % tea- spoon cloves, 1 cup bread crumbs, 1 cup of flour, Vz cup raisins, % cup currants, 2 tablespoons citron
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