Carrot Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

red carrots, boil them, cut off the red part, and rub them through a sieve or tamis cloth ↝ Carrots, raw [Vegetables and Vegetable Products]
a quarter of a pound of pulp ↝ Carrots, raw [Vegetables and Vegetable Products]
half a pound of crumb of french bread, sifted ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
sifted sugar ↝ Sugar, NFS [Sugars and honey]
a spoonful of orange flower water
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
some slices of candied citron
some grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a quarter of a pound of oiled fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
eight eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a dish with a paste round the rim ↝ Guava paste [Jams, syrups, toppings]

Instructions (3)

Take red carrots, boil them, cut off the red part, and rub them through a sieve or tamis cloth.
To a quarter of a pound of pulp add half a pound of crumb of french bread, sifted sugar, a spoonful of orange flower water, half a pint of cream, some slices of candied citron, some grated nutmeg, a quarter of a pound of oiled fresh butter, eight eggs well beaten.
Bake it in a dish with a paste round the rim.

Original Text

Carrot Pudding.

Take red carrots, boil them, cut off the red part, and rub them through a sieve or tamis cloth. To a quarter of a pound of pulp add half a pound of crumb of french bread, sifted sugar, a spoonful of orange flower water, half a pint of cream, some slices of candied citron, some grated nutmeg, a quarter of a pound of[228] oiled fresh butter, eight eggs well beaten, and bake it in a dish with a paste round the rim.

Notes

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