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Vegetable Pudding

Name: Vegetable Pudding
Yield: 8 servings
Ingredients: Half a pound of carrots; half a pound of cold, mashed potatoes; the same of flour; suet; sugar; four ounces candied lemon-peel; one-quarter of a pound of currants

From The household (of the Detroit free press), 1886

Serves 8

Presented as published in 1886. 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

849Calories

5 gProtein

88 gCarbs

54 gFat

Full nutrition (33 nutrients)

Calories849 kcal

Protein5.2 g

Carbohydrates88 g

Fiber1.7 g

Sugars58 g

Total Fat54 g

Saturated Fat30 g

Monounsaturated Fat18 g

Polyunsaturated Fat1.9 g

Cholesterol39 mg

Sodium96 mg

Potassium301 mg

Calcium37 mg

Iron3.7 mg

Magnesium24 mg

Phosphorus73 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C29 mg

Vitamin A238 mcg

Vitamin E1.2 mg

Vitamin K5.8 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate54 mcg

Choline5.7 mg

Caffeine0 mg

Water64 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 467. The excerpt below is the record exactly as published.

VEGETABLE PUDDING. Half a pound of carrots, half a pound of cold, mashed potatoes, the same of flour, suet, sugar, four ounces candied lemon-peel, one-quarter of a pound of currants

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