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Carrot Pudding
From Delta Gamma cook book, 1922
Serves 8
Presented as published in 1922. 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
544Calories
5 gProtein
70 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein4.9 g
Carbohydrates70 g
Fiber2.6 g
Sugars41 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium133 mg
Potassium408 mg
Calcium47 mg
Iron3.8 mg
Magnesium29 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A156 mcg
Vitamin E0.8 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate44 mcg
Choline5.9 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 76. The excerpt below is the record exactly as published.
Carrot Pudding 1 cup granulated sugar 1 teaspoon soda 1 cup suet spices and vanilla 1 cup grated raw potatoes 1 cup raisins 1 cup grated raw carrots 1 cup currants 13^ cups flour
Cook this with the app: pantry check, scaling, and the assistant.