Vegetable Pudding

Name: Vegetable Pudding
Ingredients: 1 c. grated carrots; 1 c. grated potatoes; 1 c. grated apples; 1 c. chopped suet; 2 c. flour; 2 tsp. salt; 1 tsp. soda; 1 c. sugar; ½ each of ground nutmeg; ½ each of cinnamon; ½ each of cloves

From The Relief Societ Cookbook, 1930

Presented as published in 1930. 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

4064Calories

39 gProtein

475 gCarbs

229 gFat

Full nutrition (34 nutrients)

Calories4064 kcal

Protein39 g

Carbohydrates475 g

Fiber16 g

Sugars231 g

Total Fat229 g

Saturated Fat124 g

Monounsaturated Fat75 g

Polyunsaturated Fat8.2 g

Omega-30 g

Cholesterol161 mg

Sodium5708 mg

Potassium1801 mg

Calcium230 mg

Iron29 mg

Magnesium168 mg

Phosphorus502 mg

Zinc4 mg

Copper2.6 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A1240 mcg

Vitamin E5.2 mg

Vitamin K31 mcg

Vitamin B61 mg

Vitamin B120.6 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)21 mg

Folate443 mcg

Choline34 mg

Caffeine0 mg

Water536 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 36. The excerpt below is the record exactly as published.

VEGETABLE PUDDING 1 c. grated carrots | 2 tsp. salt 1 c. grated potatoes 1 tsp. soda 1 c. grated apples 1 c. sugar 1 c. chopped suet 2 c. flour l/2 each of ground nutmeg

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