Carrot Pudding (1)
From The encyclopædia of practical cookery, 1890
Serves 4
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 165. The excerpt below is the record exactly as published.
a little grated nutmeg, and 1 teaspoonful of mixed spices ; mix thoroughly together, but do not add any water, as the Carrots will moisten the sugar sufficiently. Turn the mixture into a pudding-basin which has been greased, cover the top with a floured pudding-cloth, tie it down, and boil for six hours. Serve with brandy or wine sauce. 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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.