Carrot Pudding
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
9608Calories
46 gProtein
891 gCarbs
675 gFat
Full nutrition (34 nutrients)
Calories9608 kcal
Protein46 g
Carbohydrates891 g
Fiber30 g
Sugars660 g
Total Fat675 g
Saturated Fat372 g
Monounsaturated Fat224 g
Polyunsaturated Fat24 g
Omega-30.1 g
Cholesterol483 mg
Sodium3637 mg
Potassium5209 mg
Calcium616 mg
Iron29 mg
Magnesium325 mg
Phosphorus962 mg
Zinc6.3 mg
Copper2.8 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C629 mg
Vitamin A2511 mcg
Vitamin E17 mg
Vitamin K79 mcg
Vitamin B61.7 mg
Vitamin B121.9 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate270 mcg
Choline107 mg
Caffeine0 mg
Water726 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 32. The excerpt below is the record exactly as published.
4 c. raisins seeded and cut in pieces. 3 tsp. baking powder. % c. currants. 4 tsp. salt. zc. milk. 3 tsp. nutmeg. 3 tbsp. molasses. 3 ¢c. finely chopped suet. Mix and sift dry ingredients, add suet and fruit; mix well and add milk and molasses mixed. Turn into a greased mould, cover tightly, and steam . 3 hours. If cooked in individual moulds, steam 14 hours. & SUET PUDDING. c. finely chopped suet. 13 c. flour. 3 3 tsp. soda. 2 c. raisins seeded and cut in 4 tsp. salt. pieces. 4 4 tsp. mixed spice. % ce. thick sour milk. + c. molasses. Mix and steam as Fruit Pudding. ° CARROT PUDDING. 1 c. flour. + @. raisins seeded and cut in 2 tsp. soda. pieces. + tsp. salt. | 3 ¢c. currants. 2 ¢c. sugar. lef * c. grated potatoes. 3 c. finely chopped suet. 2 &. grated carrots
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