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Carrot Pudding

Name: Carrot Pudding
Yield: 2 servings
Ingredients: Half a pound of grated carrot; one pint of new milk; quarter of a pound of soda biscuits; three ounces of sugar; half a small tea-spoonful of powdered cinnamon

From Vegetarian cookery, 1891

Serves 2

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

412Calories

5 gProtein

79 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories412 kcal

Protein5.1 g

Carbohydrates79 g

Fiber4.4 g

Sugars49 g

Total Fat9.7 g

Saturated Fat2.5 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol1.7 mg

Sodium408 mg

Potassium435 mg

Calcium178 mg

Iron2.1 mg

Magnesium24 mg

Phosphorus133 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C6.8 mg

Vitamin A947 mcg

Vitamin E0.8 mg

Vitamin K15 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate56 mcg

Choline10 mg

Caffeine0 mg

Water117 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 76. The excerpt below is the record exactly as published.

Carrot Pudding. Half a pound of grated carrot, one pint of new milk, quarter of a pound of soda biscuits, three ounces of sugar, and half a small tea-spoonful of powdered cinnamon

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