Carrot Pudding

Ingredients

• 10 oz. of bread crumbs
• 5 oz. of suet
• 5 oz. of raisins
• 12 oz. of carrots
• 4 oz. of currants
• 4 oz. of sugar
• 4 eggs
• a little nutmeg
• milk

Method

1. 1

   Boil the carrots until tender.

2. 2

   Mash them.

3. 3

   Stone the raisins and well whisk the eggs.

4. 4

   Mix all the ingredients together with enough milk to make a thick batter.

5. 5

   This pudding can either be boiled or baked.

6. 6

   If for baking, put into a pie dish and bake for an hour.

7. 7

   If for boiling, put into a buttered mould, secure with a cloth and boil for three hours.

8. 8

   Serve with white sugar sifted over.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 100. The excerpt below is the record exactly as published.

Carrot Pudding (2)—Ingredients—io oz. of bread crumbs, 5 oz. of suet, 5 oz. of raisins, 12 oz. of carrots, 4 oz, of currants, 4 oz. of sugar, 4 eggs, a little nutmeg, milk. Boil the carrots until tender. Mash them. Stone the raisins and well whisk the eggs. Mix all the ingredients together with enough milk to make a thick batter. This pud- ding can either be boiled or baked. If for baking, put into a pie dish and bake for an hour. If for boiling, put into a buttered mould, secure with a cloth and boil for three hours. Serve with white sugar sifted over. 601. Martha’s Pudding —-Ingredients—¥% pt. of milk, laurel leaf, a piece of cinnamon, I cupful of bread crumbs, 3 eggs, nutmeg and lemon peel, teaspoonful orange flower water. Put the laurel leaf and cinnamon into the milk and boil, then pour over the bread crumbs, add the eggs well beaten, the nutmeg, lemon-peel and flower water. Sweeten to taste, butter a basin, stick currants or split raisins in rows upon it. Stir all the ingredients well together and pour into the basin. - Cover with a cloth and boil one hour and a half. iy 12 . 178 ‘THE BO Oe Cook. Book. 602, Pease Pudding—Ingredients—1 qt. of split peas, a piece a butter, the yolk of an egg. Dry the peas before the fire, then tie up loosely in a cloth; plunge into warm water, boil them two hours or more, until tender, take them up, beat in a dish with a pinch of salt, yolk of an egg and butter, make it quite smooth, tie it up again ina cloth, and boil one hour longer. 603. Countess Pudding-—Ingredients—1 lb. each of suet, flour, and raisins (stoned), 34 of a pt. of milk, a pinch of salt. Chop the suet very fine, cut the stoned raisins in half and mix with the flour and salt. Now moisten with the milk, stirring thoroughly, dip the cloth in boiling water (to prevent it sticking) and put mixture in, tie securely and plunge in boiling water and boil five hours. Vote—Take care it does not cease boiling during this time. 604. Chocolate Pudding—Ingredients—1 qt. of milk, 14 even tablespoonfuls of grated bread-crumbs, 12 tablespoonfuls of grated chocolate, 6 eggs, 1 tablespoonful vanilla, sugar to make very sweet. Separate the yolks and whites of four eggs; beat up the four yolks and two whole eggs together very light with the sugar. Put the milk on the stove, and when it comes to a per- fect boil pour it over the bread and chocolate ; add the beaten eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered sugar, and flavor with vanilla and use as a meringue. TN 606. Currant Pudding (Boiled)—Ingredients—14 oz. of flour, 7 oz. of suet, 7 oz. of currants,

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