Carrot Pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

two penny loaves
a quart of boiling milk ↝ Milk, NFS [Milk, reduced fat]
two or three large carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
eight eggs well beat ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
three quarters of a pound of fresh butter melted ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
sweeten to your taste ↝ Almond milk, sweetened [Plant-based milk]
puff-paste

Instructions (11)

Pare off the crust of the penny loaves.
Soak the loaves in a quart of boiling milk.
Let the mixture stand until it is cold.
Grate in two or three large carrots.
Add eight well-beaten eggs.
Stir in three-quarters of a pound of melted fresh butter.
Grate in a little nutmeg.
Sweeten to your taste.
Cover your dish with puff-paste.
Pour in the ingredients.
Bake for one hour.

Original Text

GET two penny loaves, pare off the crust, soak them in a quart of boiling milk, let it stand till it is cold, then grate in two or three large carrots, then put in eight eggs well beat and three quarters of a pound of fresh butter melted, grate in a little nutmeg and sweeten to your taste. Cover your dish with puff-paste, pour in the ingredients and bake it an hour.

Notes

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