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Carrot Pudding New
From Magnet users cook book, 1920
Serves 8
Recipe by Mrs. Alex. Hergott, Proton Station, Ont.
Presented as published in 1920. 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
572Calories
6 gProtein
76 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein5.7 g
Carbohydrates76 g
Fiber2.6 g
Sugars41 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol20 mg
Sodium133 mg
Potassium418 mg
Calcium48 mg
Iron4.3 mg
Magnesium31 mg
Phosphorus91 mg
Zinc0.6 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)2.8 mg
Folate56 mcg
Choline5.9 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 25. The excerpt below is the record exactly as published.
CARROT PUDDING NEW. One cup of grated carrots, 1 cup sugar, 1 cup ot currants, 1 cup chopped suet, 1 cup of grated. potatoes, 1 cup raisins, — o 2 cups flour, 1 teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.