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Carrot Pudding

Name: Carrot Pudding
Yield: 6 servings
Ingredients: i lb. of Flour; ^lb. of Currants; jib. of stoned Raisins; r^lb. of Sugar; 1 saltspoonful of Salt; -^lb. of Suet; :|lb. of Sultanas; |lb. of mixed Peel; jib. of grated Carrot; Mixed Spices to taste

From The King's College Hospital book of cooking recipes, 1907

Serves 6

Presented as published in 1907. 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

916Calories

11 gProtein

142 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories916 kcal

Protein11 g

Carbohydrates142 g

Fiber6.3 g

Sugars66 g

Total Fat37 g

Saturated Fat20 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol26 mg

Sodium1659 mg

Potassium695 mg

Calcium125 mg

Iron5.7 mg

Magnesium53 mg

Phosphorus166 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C121 mg

Vitamin A321 mcg

Vitamin E1.3 mg

Vitamin K7.7 mcg

Vitamin B60.3 mg

Vitamin B120.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.3 mg

Folate135 mcg

Choline13 mg

Caffeine0 mg

Water110 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 46. The excerpt below is the record exactly as published.

Carrot Pudding1. i lb. of Flour. ^lb. of Currants, jib. of stoned Raisins, r^lb. of Sugar. 1 saltspoonful of Salt. -^lb. of Suet. :|lb. of Sultanas. |lb. of mixed Peel, jib. of grated Carrot. Mixed Spices to taste

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