Carrot Pudding

Ingredients

• Mashed carrot, 1 large cup
• Butter, 2 ounces
• Eggs, 5
• Cinnamon, 1 teaspoon
• Sugar, 2 ounces
• Rose water, y2 teaspoon

Method

1. 1

   Boil carrots soft, then mash through a sieve, measure, add well beaten eggs, butter, cinnamon and rose water.

2. 2

   Bake in a deep dish for 1 hour.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 47. The excerpt below is the record exactly as published.

CARROT PUDDING. Bread crumbs, y2 pound. Currants, % pound. Suet, 4 ounces. Sugar, 3 ounces. Seeded raisins, 14 pound. Eggs, 2. Carrots, % pound. Milk. Nutmeg. Boil the carrots until tender enough to mash to a pulp, add the remaining ingredients and moisten with enough milk to make a thick batter. Turn into a buttered dish and bake for 50 minutes. If it is desired to boil it, tie in a pudding cloth and boil for 2y2 hours. Turn it out of the dish and dredge with powdered sugar. A. W., Medford. ENGLISH ARROWROOT PUDDING. Milk, 1 quart. Sugar, 1 cup. Arrowroot, 3y2 tablespoons. Nutmeg, 1 teaspoon. Eggs, 4. Cinnamon, 1 teaspoon. Boil the milk, add the arrowroot dissolved in a little cold water, and the sugar. Let reboil and remove from fire. Beat eggs slightly and add with the spices. Pour into a buttered baking dish and bake in a quick oven for 20 minutes. Sift 2 tablespoons of sugar over it and set back in oven to glaze. Eat cold. Mme. X., Roxbury. STRAWBERRY MERINGUE PUDDING. Dry bread crumbs, 3 cups. Sugar, % cup. Milk, 1 quart. Lemon, y2. Eggs, 4. Salt, y2 teaspoon. Melted butter, 1 tablespoon. Powdered sugar, y2 cup. Crushed strawberries, 1 cup. Soak bread crumbs in milk. When soft add sugar, salt, beaten egg yolks, grated rind of the lemon, and butter. Mix and pour into a shallow baking dish. Bake in a moderate oven till set, about 30 minutes. When done cover the top with the crushed strawberries sweetened and heap with meringue made of the egg whites and powdered sugar. Brown in moderate oven. DESSERTS. 107 STEAMED BLACKBERRY PUDDING. Pastry flour, 2 cups. Butter, 2,y2 tablespoons. Baking powder, 4 teaspoons. Blackberries, 1 cup. Milk, 1 cup. Salt, y2 tablespoon. Mix and sift dry ingredients, rub in the butter with the finger tips, then add milk, mixing quickly. Dredge blackberries with flour and stir in lightly. Fill a buttered mold 2-3 full, cover tightly and let steam iy> hours, adding more boiling water if necessary. Serve very hot with foamy sauce. PRUNE PUFF. Prunes, 2 cups. Salt, y2 teaspoon. Flour, 3 cups. Melted butter, 2 teaspoons. Baking powder, 3 teaspoons. Milk, 1 cup. Eggs, 2. Place the stewed, stoned and sweetened prunes in a buttered baking dish, pour over them a batter made from the remaining in- gredients. Bake till crust is light and well done. Eat with hard sauce or whipped cream. CHERRY PUDDING. Eggs, 2. Melted butter, 1 tablespoon. Milk, 1 cup. Flour, 2 cups. Salt, y2 teaspoon. Baking powder, 2 teaspoons. Cherries, 1 pint. Separate eggs and to the beaten yolks add milk, salt, butter and Hour, sifted with baking powder. Beat all together until smooth. Lastly fold in the beaten egg whites and 1 pint of stoned cherries cut in halves. Pour into a mold and boil for iy2 hours. Serve hot with cherry sauce. PRUNE SNOWBALLS. Prepare enough boiled rice to allow 2-3 of a cup to each person. Spread the rice slightly sweetened y2 inch thick over the bottom of small well greased molds ov custard cups. Put 3 cooked and stoned prunes on the rice and fill up and cover with more rice. Steam for 10 minutes and serve hot with the thickened juice of the prunes. 108 DESSERTS. PEACH PUDDING. Flour, 2 tablespoons. Peaches. Sugar, 1 cup. Butter. Water, 1 cup. Biscuit dough. Mix flour and sugar. Pare and halve peaches and put a layer in a deep pudding dish, cover with half the sugar and flour, add a second layer of peaches, cover with remainder of sugar. Dot with bits of butter and pour the water over all. Cover with a rich biscuit dough, make 3 or 4 slits in crust, and bake in a fairly hot oven. Canned peaches may be used instead of fresh fruit if desired. DATE SOUFFLE. Egg whites, 4. Lemon juice, 3 teaspoons. Sugar, 14 CUP- Dates, y2 pound. Salt, a pinch. Water, y2 cup. Simmer the dates in water till very soft, then rub through a sieve. Beat egg whites till very stiff, beat in sugar and salt and add lemon juice and date puree. Mix lightly and bake in a buttered baking dish for y2 hour. Serve hot or cold with whipped cream. CARROT PUDDING. Mashed carrot, 1 large cup. Butter, 2 ounces. Eggs, 5. Cinnamon, 1 teaspoon. Sugar, 2 ounces. Rose water, y2 teaspoon

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