Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
587
Calories
14g
Protein
1g
Fat
129g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Water | not in our table | 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
- 5 cups coarse dry bread crumbs 2 1/2 cups grated carrot 1 1/2 cup molasses
- 2 1/2 cups grated carrot 1 1/2 cup molasses
- 1 1/2 cup molasses
- 1 1/4 cup sugar 2 teaspns
- 4 cups boiling water steam 4-6 hours
- 2 teaspns
Directions
1
5 cups coarse dry bread crumbs 2½ cups grated carrot 1½ cup molasses, or 1¼ cup sugar 2 teaspns. salt 1 lb. each raisins and figs cut fine with shears ½ lb. currants ¼ lb. citron sliced 2-4 cups boiling water
2
Steam 4-6 hours. Serve with sauces given for plum pudding of crumbs.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg