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Chocolate Carrot Pudding
From Delicacies, 1929
Serves 12
Will serve 12 persons.
Presented as published in 1929. 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
302Calories
4 gProtein
48 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein4.3 g
Carbohydrates48 g
Fiber2.8 g
Sugars18 g
Total Fat11 g
Saturated Fat3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol9.6 mg
Sodium191 mg
Potassium323 mg
Calcium49 mg
Iron2.9 mg
Magnesium33 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A134 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate29 mcg
Choline2.4 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 55. The excerpt below is the record exactly as published.
Chocolate Carrot Pudding 1 cup grated raw carrots 1 cup brown sugar 1 cup grated raw potatoes 1 cup ground chocolate 1 cup walnuts (chopped) 1 tsp. each, cinnamon. 1 cup seeded raisins Nutmeg and cloves 1 l/± cups flour y2 tsp. salt 4 tblsp. melted butter
Cook this with the app: pantry check, scaling, and the assistant.