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Carrot Pudding
From Royal Victoria cook book, 1900
Serves 8
Serve with sauce made of 1 cup sugar, 2 cups boiling water, and ¼ teaspoons corn starch dissolved in cold water.
Presented as published in 1900. 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
568Calories
6 gProtein
74 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein5.7 g
Carbohydrates74 g
Fiber2.7 g
Sugars42 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol20 mg
Sodium135 mg
Potassium445 mg
Calcium68 mg
Iron2.5 mg
Magnesium31 mg
Phosphorus100 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A135 mcg
Vitamin E0.7 mg
Vitamin K5.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate48 mcg
Choline11 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 31. The excerpt below is the record exactly as published.
CARROT PUDDING.—One cup carrots, | cup potatoes, 1 cup bread crumbs, grated, 1 cup finely chopped suet, 1 cup sugar, 1 cup raisins, 1 cup currants, 1 cup flour, 14 teaspoons baking powder, spices to taste
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