Carrot Pudding

Ingredients

• 1 cup Purity Flour
• 1 cup suet
• 1 cup seeded raisins
• 1 cup milk
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 cup grated carrots
• 2 ounces citron peel
• 1 orange and lemon, grated rind and juice
• 1 tablespoon molasses
• 1 cup bread crumbs
• 1 cup currants
• 1 cup sultana raisins
• 1 tablespoon marmalade
• 1 teaspoon soda
• 1/2 teaspoon ginger
• 1 cup brown sugar
• 2 eggs

Method

1. 1

   Mix all ingredients together and steam for 2 hours.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 36. The excerpt below is the record exactly as published.

1 cup brown sugar, browned on the fire as brown as possible without burning. Pour the brown sugar into the boiling custard, and if necessary strain before putting in dish ir which it is to be served. When cold, cover with whipped cream. Note. — See caramel coloring, "Pudding Sauces/' SWEET PLUM PUDDING 1 cup sugar. J package seeded raisins. 1 cup suet, chopped fine. 1 pound figs, chopped fine. 1 cup molasses. 1 teaspoon cloves. 1 cup milk (sour preferred). 1 grated nutmeg. 3i cups Purity Flour. 2 teaspoons cinnamon. 2 eggs. 1 teaspoon soda dissolved iu a little water. 1 teaspoon salt. Till monl 'Is ? full and steam 3 hours. Page Fifty-eight PURITV FLOUR More Bread arid Better Bread PLUM PUDDING 1 pound rnisins. 1 pound suet. i pound Purity Flour 4 Pggs. i pint milk. i pound lemon peel. 1 pound currants. J pound sugar. i pound bread crumbs. 1 gill rum or brandy. I pound citron peel. Mix dry ingredients all together, then add liquids and beaten eggs. Steam about 3 hours Steam 3 hours. CARROT PUDDING 1 cup Furity Flour. 1 cup suet. 1 cup seeded raisins. I cup milk. i teaspoon nutmeg. 1 teaspoon cinnamon. 1 cup grated carrots. 2 ounces citron peel. 1 orange and lemon, grated rind and juice. 1 tablespoon molasses. 1 cup bread crumbs. 1 cup curiants. 1 cup sultana raisins. 1 tablespoon marmalade. 1 teaspoon soda. J teaspoon ginger, i cup brown sugar. 2 eggs. DATE PUDDING 1 cup suet. 1 cup bread crumbs 1 cup Purity Flour. 1 cup chopped dates. A cup brown sugar. * cup milk. 2 eggs. 1 teaspoon soda. Mix all together and steam 2 hours. Figs may be used instead' of dates if desired. QUEEN OF PUDDINGS . . f b.ttpr into 1 cup suo-ar. Feat the yolks of 3 eggs very light. Stir these Bub a dessertspoon of butter "^^^^^ ™P ^^K^^,,^ crumbs in 1 pint milk, then add egg mixture together into the butter and sugai |^"f ^^ ,'^J^^ ^.^ ^,^^ ,^,gtard is set. Kemove from oven and spread ;"fh*^:™""&o.ertH":Se ^^^^ *te. and » ...p .„a. .,„.•„ i. „vo. Se.e hot or cold with cream. Page Fifty-nine Y — f PURITY More Bread and Better Bread FLOUR BREAD PUDDING Make a custard of 1 quart of milk, 3 eggs, 4 tablespoons sugar. Add U cups bread in small cubes and i a package seeded raisins. Flavor with vanilla and nutmeg and bake slowly. GRAHAM PUDDING lA cups Graham flour. 1 cup sour milk. * package seeded raisins. i cup molasses. i teaspoon salt 1 teaspoon soda. Mix well, put in mould and steam 4 hours, or put in individual moulds and steam 40 minutes. SNOW PUDDING 2 tablespoons cornstarch. 2 tablespoons granulated sugar. 3 cups boiling water. Pinch of salt. Mix cornstarch and sugar in a little cold water, add to boiling water and cook until thickened, stir- ring constantly, then add 3 whites of eggs, well beaten. Put in mould and set to cool. RAISIN PUFFS 2 eggs. i cup butter. 3 teaspoons baking powder. 2 tablespoons sugar. Mix thoroughly and steam ^ an hour in small cups. 2 cups Purity Flour. 1 cup milk

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