Carrot Pudding (2)

Name: Carrot Pudding (2)
Yield: 5 servings
Ingredients: Jib. of Carrots; lib. of breadcrumbs; whites of eight eggs; 2oz. of butter; J pint of cream or milk; J pint of wine; rose-water in equal proportions

From The encyclopædia of practical cookery, 1890

Serves 5

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 166. The excerpt below is the record exactly as published.

Jib. of Carrots and lib. of breadcrumbs and mix up with the whites of eight eggs, 2oz. of butter, J pint of cream or milk, J pint of wine and rose-water in equal proportions

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