Carrot Pudding

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
Another way
Instructions (10)
  1. Take two or three large carrots, and half boil them.
  2. Grate the crumb of a penny loaf and the red part of the carrots.
  3. Boil as much cream as will make the bread of a proper thickness.
  4. When cold, add the carrots, the yolks of four eggs, beat well, a little nutmeg, a glass of white wine, and sugar to your taste.
  5. Butter the dish well, and lay a little paste round the edge.
  6. Half an hour will bake it.
Another way
  1. Take raw carrots, scraped very clean, and grate them.
  2. To half a pound of grated carrot put a pound of grated bread.
  3. Beat up eight eggs, leaving out the whites.
  4. Mix the eggs with half a pint of cream, and then stir in the bread and carrots, with half a pound of fresh butter melted.
Original Text
Carrot Pudding. Take two or three large carrots, and half boil them; grate the crumb of a penny loaf and the red part of the carrots; boil as much cream as will make the bread of a proper thickness;[312] when cold, add the carrots, the yolks of four eggs, beat well, a little nutmeg, a glass of white wine, and sugar to your taste. Butter the dish well, and lay a little paste round the edge. Half an hour will bake it. Another way. Take raw carrots, scraped very clean, and grate them. To half a pound of grated carrot put a pound of grated bread. Beat up eight eggs, leaving out the whites; mix the eggs with half a pint of cream, and then stir in the bread and carrots, with half a pound of fresh butter melted.
Notes
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