Carrot Cakes

Ingredients

• a dozen or so large red Carrots
• two eggs
• 2 breakfast-cupfuls of milk
• loz. of butter
• 12oz. of sifted crushed loaf sugar
• 4oz. of warmed butter
• the yolks of ten eggs
• whites of four
• the well-whipped whites of six eggs

Method

1. 1

   Boil Carrots, cut out hearts, sieve into another saucepan, dry over fire.

2. 2

   Mix eggs, salt, flour, milk, and butter, then add Carrot puree and sugar.

3. 3

   Mix in yolks and whites, add flour for consistency, bake in a buttered tin for 45 minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 163. The excerpt below is the record exactly as published.

Carrot Cakes. — Scrape and well wash a dozen or so large red Carrots, put them into a saucepan of salted water, and boil them. Cut out the hearts and dry them, rub them through a fine sieve into another saucepan, dry them over the fire, and keep hot. Put two eggs into a saucepan with a little salt and as much flour as they will take, mix in 2 breakfast-cupfuls of milk, and stir well over the fire until the smell of the flour has evaporated. Add loz. of butter and the Carrot puree, and mix in a small quantity of sugared orange-flower leaves, 12oz. of sifted crushed loaf sugar, 4oz. of warmed butter, and the yolks of ten eggs and whites of four, mixing one well in before another is added. When these are thoroughly mixed, add the well-whipped whites of six eggs

Cook this with the app: pantry check, scaling, and the assistant.