Carrot Pudding

Ingredients

• quarter of a pound of carrots
• 3 ozs. of bread crumbs
• 2 ozs. of butter
• half a gill of cream
• 2 eggs
• half a gill of sherry
• 1 oz. of castor sugar
• 1 tablespoonful of orange flower water
• Puff paste

Method

1. 1

   Wash and scrape the carrots, then grate them.

2. 2

   Rub bread through a sieve to get crumbs.

3. 3

   Mix crumbs with grated carrots and add castor sugar.

4. 4

   Melt butter, then stir in sherry, cream, and egg yolks.

5. 5

   Whip egg whites and fold into the mixture.

6. 6

   Combine with carrot mixture, pour into a pie-dish lined with puff paste, and bake for half an hour at 240°.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 118. The excerpt below is the record exactly as published.

CARROT PUDDING. Average cost of a " Carrot Pudding" {one pint). INGREDIENTS. s. d. \ lb. of carrots o i 3 ozs. of bread crumbs o i 2 ozs. of butter o 2 2 a gill of cream o 3 2 eggs o 2 £ a gill of sherry c 3 1 oz. of castor sugar o 1 1 tablespoonful of orange flower water .... o Puff paste o 4 1 6j Tivie required, about three qtiarters of an hour. Now we will show you how to make a Carrot Pudding. 1. We take a quarter of a pound of carrots, wash them and scrape them clean with a knife. 2. We take a grater, and grate all the red part of the carrots into a basin. 3. We stand a wire sieve over a plate. 4. We take some crumb of bread, and rub it through the sieve, there should be about three ounces of bread crumbs. 5. We put the bread crumbs into the basin with the carrot, we also add one ottnee of castor sugar. 6. We put tzvo ounces of butter into a stewpan, and put it on the fire to melt. 7. When the butter is melted, we take the stewpan off the fire, and stand it on a piece of paper on the table. 8. We then stir into it half a gill (one gill is a quarter of a pint) of sherry, half a gill of cream

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