Try this Carrot Pudding with Pineapple Sauce recipe, or contribute your own.
Suggest a better descriptionRun carrots and potatoes through a food chopper (medium blade). Add raisins and butter. Mix dry ingredients with flour; add to carrt nixture. Pour into a one pound coffee can; steam sluwly in boiling water for two hours. Can be cooked in a casserole in water in a 250 degree oven. Serves 6 to 8. Serve with pineapple sauce. To make Pineapple Sauce: Mix sugar and flour; add boiling pineapple juice gradually, stirring constantly. Cook until mixture thickens, adding butter and stir until dissolved. From . Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 541 | ||
Calories from Fat: 85 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 9.6mg | 3 % | |
Sodium 70.5mg | 2 % | |
Potassium 450.6mg | 12 % | |
Total Carbohydrate 115.7g | 34 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 112.7g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 541
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