vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Carrot Cheese-Cakes
From The encyclopædia of practical cookery, 1890
Serves 1
Considered very nice.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 Cheese-Cakes. — Mash a medium-sized Carrot that has been boiled tender, and pass it through a fine hair sieve ; melt loz. of butter, thoroughly wash and dry 2 dessert- spoonfuls of currants, and mix them with the Carrot ; add 2 table-spoonfuls of caster sugar and 1 table-spoonful of fresh curd, grate in half a nutmeg, and mix all with a well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.