Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
362
Calories
5g
Protein
13g
Fat
60g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup grated carrot
- one cup grated raw potato
- one cup of light brown sugar
- one-half cup
- one-half cup butter
- one-half teaspoon
- one teaspoon soda
- cinnamon
- cloves
- nutmeg
- salt
Directions
1
One cup grated carrot, one cup grated raw potato, one cup of light brown sugar, one-half cup each, currants and raisins, one-half cup butter or finely chopped suet, one-half teaspoon each, of cinnamon, cloves, nutmeg, one teaspoon soda and pinch of salt. Stir soda and salt in potato, mix all together throughly, put in a buttered pan, cov- ering with cloth, and let steam three hours. Serve with sauce. — Mrs. A. L. Patterson.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive