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English Carrot Pudding

Name: English Carrot Pudding
Yield: 8 servings
Ingredients: One pound grated carrots; three-fourths pound chopped suet; half pound raisins; half pound currants; four table-spoons sugar; eight table-spoons flour

From Buckeye cookery, 1892

Serves 8

Presented as published in 1892. 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

540Calories

3 gProtein

44 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories540 kcal

Protein3.2 g

Carbohydrates44 g

Fiber3.1 g

Sugars27 g

Total Fat41 g

Saturated Fat22 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol29 mg

Sodium178 mg

Potassium429 mg

Calcium55 mg

Iron1.8 mg

Magnesium26 mg

Phosphorus77 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A483 mcg

Vitamin E1.5 mg

Vitamin K10 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate21 mcg

Choline10 mg

Caffeine0 mg

Water81 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 129. The excerpt below is the record exactly as published.

ENGLIsH Carrot PUDDING. One pound grated carrots, three-fourths pound chopped suet, half pound each ‘raisins and currants, four table-spoons sugar, eight table- “Spoons flo

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