Carrot Pudding

Name: Carrot Pudding
Ingredients: two cupfuls of carrots; one and a half cupfuls of finely chopped suet; four of moist sugar; eight of flour; half a pound of chopped raisins; the same of currants; one saltspoonful of salt

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

10718Calories

126 gProtein

1814 gCarbs

354 gFat

Full nutrition (33 nutrients)

Calories10718 kcal

Protein126 g

Carbohydrates1814 g

Fiber23 g

Sugars815 g

Total Fat354 g

Saturated Fat186 g

Monounsaturated Fat112 g

Polyunsaturated Fat12 g

Cholesterol241 mg

Sodium298 mg

Potassium4858 mg

Calcium478 mg

Iron68 mg

Magnesium427 mg

Phosphorus1530 mg

Zinc9.7 mg

Copper2.6 mg

Manganese9.2 mg

Vitamin D0 mcg

Vitamin C438 mg

Vitamin A2165 mcg

Vitamin E9.3 mg

Vitamin K47 mcg

Vitamin B61.7 mg

Vitamin B121 mcg

Thiamin (B1)10 mg

Riboflavin (B2)5.2 mg

Niacin (B3)74 mg

Folate1664 mcg

Choline42 mg

Caffeine0 mg

Water563 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Carrot Pudding. Grate two cupfuls of carrots ; add to this one and a half cupfuls of finely chopped suet ; four of moist sugar ; eight of flour ; half a pound of chopped raisins ; the same of currants ; one salt- spoonful of sa

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