Carrot Pudding

Name: Carrot Pudding
Ingredients: One pound of grated carrots; three-quarters of a pound of chopped suet; one-half pound of raisins and currants; four tablespoonfuls of sugar; eight tablespoonfuls of flour; spices to suit the taste

From The housekeeper's companion, 1883

Question whether to bake for twenty minutes if it is nice without.

Presented as published in 1883. 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 housekeeper's companion (1883), page 138. The excerpt below is the record exactly as published.

Carrot Pudding. — One pound of grated carrots, three- quarters of a pound of chopped suet; one-half pound of raisins and currants, four tablespoonfuls of sugar, eight tablespoon- fuls of flour, spices to suit the taste

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