Carrot Pie

Name: Carrot Pie
Yield: 8 servings
Ingredients: To a pint of the strained pulp; three pints of milk; six beaten eggs; two tablespoonfuls of melted butter; the juice of half a lemon; the grated rind of a whole one

From The Rural cook book, 1907

Serves 8

Presented as published in 1907. 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 Rural cook book (1907), page 31. The excerpt below is the record exactly as published.

Carrot Pie.— Scrape the skin off the carrots, boil them soft and strain them through a sieve. To a pint of the strained pulp put three pints of milk, six beaten eggs, two tablespoonfuls of melted butler, the juice of half a lemon and the grated rind of a whole one

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