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Steamed Carrot Pudding
From Mrs. Lincoln's Boston cook book, 1884
Serves 10
Presented as published in 1884. 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
941Calories
9 gProtein
81 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories941 kcal
Protein9 g
Carbohydrates81 g
Fiber0.6 g
Sugars24 g
Total Fat65 g
Saturated Fat36 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.2 g
Cholesterol46 mg
Sodium139 mg
Potassium249 mg
Calcium35 mg
Iron4.4 mg
Magnesium27 mg
Phosphorus105 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A192 mcg
Vitamin E1.4 mg
Vitamin K5.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate114 mcg
Choline5.8 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 196. The excerpt below is the record exactly as published.
Steamed Carrot Pudding. {Mr. Cole.) 3^ pound flour. 3^ pound chopped suet. ^2 pound currants. pound sugar. ^2 pound grated carrot. 3^ teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.