Citron Pudding

Name: Citron Pudding
Ingredients: ½ lb. carrot; 6 oz. suet; ½ lb. bread crumbs; ½ lb. candied citron peel; ½ lb. brown sugar; 1½ oz. ground or chopped almonds; eggs

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

4513Calories

66 gProtein

603 gCarbs

208 gFat

Full nutrition (34 nutrients)

Calories4513 kcal

Protein66 g

Carbohydrates603 g

Fiber24 g

Sugars428 g

Total Fat208 g

Saturated Fat96 g

Monounsaturated Fat61 g

Polyunsaturated Fat13 g

Omega-30.1 g

Cholesterol674 mg

Sodium2328 mg

Potassium2117 mg

Calcium905 mg

Iron18 mg

Magnesium281 mg

Phosphorus1014 mg

Zinc7.5 mg

Copper1.4 mg

Manganese3.6 mg

Vitamin D3 mcg

Vitamin C13 mg

Vitamin A2136 mcg

Vitamin E5.9 mg

Vitamin K52 mcg

Vitamin B61 mg

Vitamin B122.6 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2.1 mg

Niacin (B3)20 mg

Folate376 mcg

Choline514 mg

Caffeine0 mg

Water379 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 51. The excerpt below is the record exactly as published.

CITRON PUDDING. £ lb. carrot. G oz. suet. £ lb. bread crumbs. 3 ^ lb. candied citron peel. | lb. biown sugar. 1 ^ oz. ground or chopped almonds. eggs

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