Carrot Pudding-. — (1) Put sufficient Carrots into a saucepan so
that when they have been boiled and scraped there will be Jib. ;
put them in a mortar with an equal quantity of sugar, pound
them well, and make into a paste with Jib. of butter slightly
melted, ten well-beaten eggs, 1 wineglassful of brandy, a
little grated nutmeg and lemon-peel, and a little lemon-juice.
Line a pie-dish with some good puff paste✪ Carrot Pudding (1), put in the Carrot
mixture, place the dish in the oven, and bake for an hour ;
then serve.
(2) Grate Jib. of Carrots and lib. of breadcrumbs and mix up
with the whites of eight eggs, 2oz. of butter, J pint of cream or
milk, J pint of wine and rose-water in equal proportions✪ Carrot Pudding (2),
spicing and sweetening to taste. Lay a puff paste over the
dish, bake for an hour, and sift sugar over it.
(3) Take Jib. of grated Carrots, Jib. of flour, Jib. of bread-
crumbs, Jib. of suet, Jib. of currants washed and dried, the grated
rind of half a lemon, and 2 table-spoonfuls of treacle. Mix
all well together with just enough milk to make it into a stiff
dough. Boil it in a mould for an-hour-and-a half, being careful
that it boils quickly all the time. See that the water is boiling
fast when the pudding is put in, and should the water reduce
much while the pudding is boiling, replenish with boiling water
from a kettle kept boiling for the purpose.
Carrot Puree. — (1) Steam four medium-sized finely-chopped
Carrots for fifteen minutes in a saucepan with 2oz. of butter ;
then moisten with lqt. of white broth, adding a teacupful of
raw rice, a bouquet garni, J table-spoonful of salt, and 1 tea-
spoonful of pepper. Cook thoroughly for thirty minutes, then
rub it through a fine sieve. Finish with a teacupful of cream,
and serve with 2 table-spoonfuls of small fried croutons.
(2) Scrape and wash lib. of fresh young Carrots, cut them
into slices, and put in a stewpan with a good-sized lump of
butter. Toss them about over a brisk fire until they begin to
brown ; then put in an onion with two cloves stuck in it, a
bay-leaf, that should be tied together with a small sprig each
of thyme and parsley, and pour over sufficient water to cover✪ Carrot Puree (2).
Boil the Carrots until tender, then turn them on to a fine wire
sieve, remove the onion and bunch of herbs, and rub the
Carrots through the sieve with a wooden spoon. Return the
mashed Carrots to the saucepan with a small piece of butter,
and keep them stewing slowly at the edge of the fire for an
For details respecting Culinary Processes, Utensils,
Carrots — continued.
hour or two — the longer the better. Season the puree to taste.
If too thick, a small quantity of broth may be mixed with it.
Serve it very hot.
Page 166 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Carrot Pudding-. — (1) Put sufficient Carrots into a saucepan so that when they have been boiled and scraped there will be Jib. ; put them in a mortar with an equal quantity of sugar, pound them well, and make into a paste with Jib. of butter slightly melted, ten well-beaten eggs, 1 wineglassful of brandy, a little grated nutmeg and lemon-peel, and a little lemon-juice. Line a pie-dish with some good puff paste, put in the Carrot mixture, place the dish in the oven, and bake for an hour ; then serve.
(2) Grate Jib. of Carrots and lib. of breadcrumbs and mix up with the whites of eight eggs, 2oz. of butter, J pint of cream or milk, J pint of wine and rose-water in equal proportions, spicing and sweetening to taste. Lay a puff paste over the dish, bake for an hour, and sift sugar over it.
(3) Take Jib. of grated Carrots, Jib. of flour, Jib. of breadcrumbs, Jib. of suet, Jib. of currants washed and dried, the grated rind of half a lemon, and 2 table-spoonfuls of treacle. Mix all well together with just enough milk to make it into a stiff dough. Boil it in a mould for an-hour-and-a half, being careful that it boils quickly all the time. See that the water is boiling fast when the pudding is put in, and should the water reduce much while the pudding is boiling, replenish with boiling water from a kettle kept boiling for the purpose.
Carrot Puree. — (1) Steam four medium-sized finely-chopped Carrots for fifteen minutes in a saucepan with 2oz. of butter ; then moisten with lqt. of white broth, adding a teacupful of raw rice, a bouquet garni, J table-spoonful of salt, and 1 teaspoonful of pepper. Cook thoroughly for thirty minutes, then rub it through a fine sieve. Finish with a teacupful of cream, and serve with 2 table-spoonfuls of small fried croutons.
(2) Scrape and wash lib. of fresh young Carrots, cut them into slices, and put in a stewpan with a good-sized lump of butter. Toss them about over a brisk fire until they begin to brown ; then put in an onion with two cloves stuck in it, a bay-leaf, that should be tied together with a small sprig each of thyme and parsley, and pour over sufficient water to cover. Boil the Carrots until tender, then turn them on to a fine wire sieve, remove the onion and bunch of herbs, and rub the Carrots through the sieve with a wooden spoon. Return the mashed Carrots to the saucepan with a small piece of butter, and keep them stewing slowly at the edge of the fire for an
For details respecting Culinary Processes, Utensils,
Carrots — continued.
hour or two — the longer the better. Season the puree to taste.
If too thick, a small quantity of broth may be mixed with it. Serve it very hot.
Records on this page
Carrot Pudding (1)Carrot Pudding (2)Carrot Pudding (3)Carrot Puree (1)Carrot Puree (2)