Carrot Pudding

Ingredients

• 2 ozs. of carrots
• 2 penny sponge cakes
• 1 teacupful of milk
• 3 ozs. of milk
• 1 wineglassful of sherry
• wineglassful of brandy
• IJ ozs. of sugar
• 1 oz. of candied peel

Method

1. 1

   Rub boiled carrots through a sieve.

2. 2

   Pour boiling milk over sponge cakes.

3. 3

   Whisk eggs and mix with carrots, milk, butter, sherry, brandy, and sugar.

4. 4

   Bake for twenty minutes.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 23. The excerpt below is the record exactly as published.

Carrot Pudding. For Three or Four Persons. — 2 ozs. of carrots ; 2 penny '•sponge cakes ; 1 teacupful of milk ; 3 ozs. of milk ; 1 -wine- u- glassful of slierrj’'; wineglassful of brandy; IJ ozs. of .'Sugar ; 1 oz. of candied peel. . Eub three ounces of tenderly boiled carrots through ;ia hair sieve with a wooden spoon. Pour upon two ) penny sponge cakes a teacupful of boiling milk ; vwhisk three eggs to a froth, and then beat the milk iiand cake smooth. Mix the carrots, eggs, and milk t together, with three ounces of butter, a wineglass- fful of sher

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