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Carrot Pudding

Name: Carrot Pudding
Yield: 16 servings
Ingredients: one pound flour; one pound chopped suet; one pound chopped carrots; one pound chopped potatoes; one pint molasses; one teaspoon soda; one teaspoon cinnamon; one and one-half tablespoons cloves; one pound currants; one pound raisins

From The Times cook book, no. 2, 1905

Serves 16

Serve with hard sauce.

Presented as published in 1905. 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

603Calories

6 gProtein

87 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories603 kcal

Protein5.9 g

Carbohydrates87 g

Fiber3.4 g

Sugars51 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol19 mg

Sodium182 mg

Potassium1127 mg

Calcium152 mg

Iron6.5 mg

Magnesium138 mg

Phosphorus117 mg

Zinc0.8 mg

Copper0.6 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A243 mcg

Vitamin E1.1 mg

Vitamin K6.8 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.1 mg

Folate53 mcg

Choline13 mg

Caffeine0 mg

Water88 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 106. The excerpt below is the record exactly as published.

CARROT PUDDING. Miss Crowe. 1441 Iowa street, Los Angeles.— One and one- half cups flour, one cup white sugar, one cup suet, one cup raisins, one cup currants, one cup grated potatoes, one cup grated carrots, one teaspoon soda dissolved in hot water, one teaspoon salt; spices to taste. Steam three hours. NO. 9. CARROT PUDDING. Miss C. Hern- stein, 2302 Bud long avenue, Los Angeles.— One pound flour, one pound chopped suet, one pound chopped carrots, one pound chopped potatoes, one pint molasses, one teaspoon soda, one teaspoon cinnamon, one and one- half tablespoons cloves, one pound currants, one pound raisins

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