Carrot Pudding
From Superior cook book, 1905
Serves 8
Recipe by Mrs. Edward J. Butler.
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 72. The excerpt below is the record exactly as published.
Carrot Pudding. One cup of grated carrot, 1 cup of grated potatcj, 1 cup of chopped suet, 1 cup of brown sugar, 1 cup of currants, i/o cup of chopped citron, 1 teaspoonful of soda in a little warm water, 2 cups of Dousman's Best Patent flour, 1 tablespoonful of lemon extract
Cook this with the app: pantry check, scaling, and the assistant.