dairy-freenut-freesoy-freefish-freeshellfish-free
English Carrot Pudding
From Mary Jane's cook book, 1916
Serves 3
Recipe by A. W., Medford.
Presented as published in 1916. 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
969Calories
18 gProtein
131 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories969 kcal
Protein18 g
Carbohydrates131 g
Fiber8.1 g
Sugars37 g
Total Fat43 g
Saturated Fat22 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol150 mg
Sodium668 mg
Potassium998 mg
Calcium235 mg
Iron6.7 mg
Magnesium76 mg
Phosphorus296 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0.7 mcg
Vitamin C143 mg
Vitamin A694 mcg
Vitamin E2.2 mg
Vitamin K16 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate112 mcg
Choline118 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 47. The excerpt below is the record exactly as published.
ENGLISH CARROT PUDDING. Bread crumbs, y2 pound. Currants, % pound. Suet, 4 ounces. Sugar, 3 ounces. Seeded raisins, 14 pound. Eggs, 2. Carrots, % pound. Milk. Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.