Carrot Pudding (No. 2)

Name: Carrot Pudding (No. 2)
Ingredients: Four ounces of Carrots; Four ounces of Cake-crumbs; One breakfast-cupful of Milk; Half a wineglassful of Sherry; Two ounces of Sugar; Half an ounce of candied Peel (or crystallised Cherries)

From The Apsley cookery book, 1905

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

271Calories

1 gProtein

70 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories271 kcal

Protein1.3 g

Carbohydrates70 g

Fiber4.7 g

Sugars63 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium80 mg

Potassium387 mg

Calcium57 mg

Iron0.5 mg

Magnesium16 mg

Phosphorus41 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A947 mcg

Vitamin E0.8 mg

Vitamin K15 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate23 mcg

Choline11 mg

Caffeine0 mg

Water112 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 53. The excerpt below is the record exactly as published.

Carrot Pudding (No. 2). Ingredients . Foui* ounces of Carrots. Four ounces of Cake-crumbs. One breakfast-cupful of Milk. Half a wineglassful of Sherry. Two ounces of Sugar. Half an ounce of candied Peel (or crystallised Cherries)

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