Vegetable Plum Pudding

Name: Vegetable Plum Pudding
Ingredients: 6 oz. mashed potatoes; 6 oz. grated carrots; 2 oz. flour; 1 lb. brown sugar, or to taste; 6 oz. currants; 6 oz. raisins; 2 eggs; 1 oz. candied peel

From Cookery book and general axioms for plain cookery, 1890

Presented as published in 1890. 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

No method was recorded for this recipe.

Nutrition per serving

1942Calories

19 gProtein

468 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1942 kcal

Protein19 g

Carbohydrates468 g

Fiber20 g

Sugars342 g

Total Fat12 g

Saturated Fat4.9 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat2.1 g

Omega-30.2 g

Cholesterol22 mg

Sodium1123 mg

Potassium3030 mg

Calcium553 mg

Iron12 mg

Magnesium184 mg

Phosphorus497 mg

Zinc2.7 mg

Copper1 mg

Manganese1.9 mg

Vitamin D0.2 mcg

Vitamin C352 mg

Vitamin A1550 mcg

Vitamin E4.2 mg

Vitamin K33 mcg

Vitamin B60.9 mg

Vitamin B120.4 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.4 mg

Folate134 mcg

Choline68 mg

Caffeine0 mg

Water484 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 24. The excerpt below is the record exactly as published.

VEGETABLE PLUM PUDDING. Ingredients : — 6 oz. mashed potatoes. 6 oz. grated carrots. 2 oz. flour. \ lb. brown sugar, or to taste. 6 oz. currants. 6 oz. raisins. 2 eggs. 1 oz. candied peel

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