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Carrot Pudding
From Recipes for the million, 1891
Serves 6
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
337Calories
4 gProtein
14 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein3.9 g
Carbohydrates14 g
Fiber0.3 g
Sugars10 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol142 mg
Sodium55 mg
Potassium132 mg
Calcium64 mg
Iron0.4 mg
Magnesium8.2 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A110 mcg
Vitamin E0.2 mg
Vitamin K3.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate11 mcg
Choline50 mg
Caffeine0 mg
Water71 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 33. The excerpt below is the record exactly as published.
CARROT PUDDING. — Scrape a large carrot, boil it soft, rub it through a sieve, and mix it with a spoonful of biscuit powder, two eggs, a pint of cream, a little mixed spice, and two ounces of sugar ; flavour with ratafia and orange-flower water
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