CARROT PUDDING

Name: CARROT PUDDING
Ingredients: half a pound of raw carrots; 1 pound of sponge-cake; 8 eggs; the whites of 4; half a pint of cream; half a pound of melted butter; half a pint of wine; 3 tablespoonfuls of orange-flower water; a grated nutmeg; sugar

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

3280Calories

59 gProtein

36 gCarbs

307 gFat

Full nutrition (34 nutrients)

Calories3280 kcal

Protein59 g

Carbohydrates36 g

Fiber7.5 g

Sugars13 g

Total Fat307 g

Saturated Fat175 g

Monounsaturated Fat85 g

Polyunsaturated Fat15 g

Omega-30.9 g

Cholesterol2217 mg

Sodium1324 mg

Potassium1501 mg

Calcium521 mg

Iron9.1 mg

Magnesium118 mg

Phosphorus1097 mg

Zinc7 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D8 mcg

Vitamin C5.2 mg

Vitamin A4110 mcg

Vitamin E12 mg

Vitamin K54 mcg

Vitamin B61.1 mg

Vitamin B123.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2 mg

Niacin (B3)1.9 mg

Folate222 mcg

Choline1250 mg

Caffeine0 mg

Water930 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 27. The excerpt below is the record exactly as published.

CARROT PUDDING Grate half a pound of raw carrots and 1 pound of sponge-cake ; mix the well-beaten yolks of 8 eggs and the whites of 4, together with half a pint of cream, half a pound of melted butter, half a pint of wine, 3 table- spoonfuls of orange-flower water, a grated nutmeg, and sugar

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