BAKED OR BOILED CARROT PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Yield: 5.0 – 6.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

1/2 lb. of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
4 oz. of suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
1/4 lb. of stoned raisins ↝ Raisins [Dried fruits]
3/4 lb. of carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
1/4 lb. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
3 oz. of sugar ↝ Sugar, NFS [Sugars and honey]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
milk ↝ Milk, NFS [Milk, reduced fat]
1/4 nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sifted sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Boil the carrots until tender enough to mash to a pulp.
Add the remaining ingredients.
Moisten with sufficient milk to make the pudding of the consistency of thick batter.
If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2-1/2 hours.
If to be baked, put it into a pie-dish, and bake for nearly an hour.
Turn it out of the dish, strew sifted sugar over it, and serve.

Original Text

BAKED OR BOILED CARROT PUDDING.

1259. INGREDIENTS.—1/2 lb. of bread crumbs, 4 oz. of suet, 1/4 lb. of stoned raisins, 3/4 lb. of carrot, 1/4 lb. of currants, 3 oz. of sugar, 3 eggs, milk, 1/4 nutmeg.

Mode.—Boil the carrots until tender enough to mash to a pulp; add the remaining ingredients, and moisten with sufficient milk to make the pudding of the consistency of thick batter. If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2-1/2 hours: if to be baked, put it into a pie-dish, and bake for nearly an hour; turn it out of the dish, strew sifted sugar over it, and serve.

Time.—2-1/2 hours to boil; 1 hour to bake. Average cost, 1s. 2d.

Sufficient for 5 or 6 persons.

Seasonable from September to March.

CARROTS, says Liebig, contain the same kind of sugar as the juice of the sugar-cane.

Notes

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