Carrot Pudding

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (15)
  1. Scrape a raw carrot very clean, and grate it.
  2. Take half a pound of the grated carrot, and a pound of grated bread.
  3. Beat up eight eggs, leaving out half the whites.
  4. Mix the beaten eggs with half a pint of cream.
  5. Stir in the bread and carrot.
  6. Stir in half a pound of fresh butter, melted.
  7. Stir in half a pint of sack.
  8. Stir in three spoonfuls of orange-flower water.
  9. Stir in a grated nutmeg.
  10. Sweeten to your palate.
  11. Mix all well together.
  12. If it be not thin enough, stir in a little new milk or cream until it is of a moderate thickness.
  13. Lay a puff-paste all over the dish.
  14. Pour in the ingredients.
  15. Bake for an hour.
Original Text
Carrot Pudding. SCRAPE a raw carrot very clean, and grate it. Take half a pound of the grated carrot, and a pound of grated bread; beat up eight eggs, leave out half the whites, and mix the eggs with half a pint of cream. Then stir in the bread and carrot, half a pound of fresh butter melted, half a pint of sack, three spoonfuls of orange-flower water, and a nutmeg grated. Sweeten to your palate. Mix all well together, and if it be not thin enough, stir in a little new milk or cream. Let it be of a moderate thickness, lay a puff-paste all over the dish, and pour in the ingredients.- It will take an hour baking.
Notes
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