Carrot Pudding

Ingredients

• a large carrot
• a spoonful of biscuit-powder
• three or four sweet biscuits
• four yolks of eggs
• two whites of eggs
• a pint of cream
• a little ratafia
• a large spoonful of orange or rose-water
• a quarter of a nutmeg
• two ounces of sugar

Method

1. 1

   Boil the carrot tender; then bruise it in a marble mortar, and mix with it the biscuit powder, sweet biscuits, yolks and whites of eggs, cream, ratafia, orange or rose-water, nutmeg, and sugar.

2. 2

   Bake it in a shallow dish lined with paste, and turn it out to serve with a little sugar dusted over.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 136. The excerpt below is the record exactly as published.

CARROT PUDDING.— Boil a large carrot tender ; then bruise it in a marble mortar, and mix with it a spoon- ful of biscuit-powder, or three or four sweet biscuits, without seeds, four yolks and two whites of eggs, a pint of cream either raw or scalded, a little ratafia, a large spoonful of orange or rose-water, a quarter of a nutmeg, and two ounces of sugar

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