Carrot Pudding

Ingredients

• a 1/2 lb. of suet
• a 1/2 cup of sugar
• a cup of washed and dried currants
• a cup of raisins
• a 1/2 cup of shredded citron
• 1 nutmeg grated
• a teaspoonful of cinnamon
• a 1/2 teaspoonful of ground cloves
• Scrape, mash and grate a carrot
• Pare and grate the same amount of potatoes

Method

1. 1

   Mix suet, flour, sugar, currants, raisins, citron, nutmeg, cinnamon, and cloves.

2. 2

   Add grated carrot and potato, turn into a greased pudding dish, and boil for 3 hours.

3. 3

   Serve with fairy butter.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 55. The excerpt below is the record exactly as published.

a y2 cup of sugar and a qt. of milk. Pour this uncooked over the bread and bake in a slow oven one hour. When done turn out of the dish and serve with orange sauce. Orange Sauce. — Beat together 1 tablespoon- ful of butter and a ^ cup of powdered sugar until light, then add 2 eggs one at a time, beating all the while, add the grated yellow rind and juice of the orange ; add a half pint of boiling water, and stir over the fire a half moment until it thickens — no longer. — From " Table Talk," Philadelphia. 28. — Baked Indian Pudding. One large cup of meal and a teacupful of molasses well beaten together; then add to them 1 qt. of boiling milk, some salt and a tablespoonful each of cinnamon and butter. Let it remain in the dish in which it is to be baked until it thickens, and just before put- ting it into the oven pour over it from ^ to a 174 December. pt. of milk, but do not stir it in as this makes the jelly. Bake 3 or 4 hours. 29. — Troy Pudding. One cup of chopped suet, one teaspoonful each of salt and soda, 1 small cup of molas- ses, 1^ cups of milk, 2 teaspoonfuls of cream of tartar, 2^ cups of flour, and 1 cup chopped raisins. Flavor with lemon or nutmeg; (1 teaspoonful) boil 3 hours. Serve with a sweet, brown sauce. Brown Sauce. — ]/2 pt. of milk, 1 tablespoonful of butter, 2 table- spoonfuls sugar, two tablespoonfuls flour, 2 tablespoonfuls molasses. Boil ten minutes. 30. — Mould of Apple Jelly. Peel and cut up 1 ft. finely flavored ap- ples, (weighed after they are peeled) put them in a pan with 3 ounces of sugar, ^ pint of water, and the grated rind and juice of one lemon. When cooked to a pulp pass through a strainer, and stir in 1 ounce of gelatine, dissolved in a gill of water. Color Yz the apple with cochineal, and fill a mould with alternate rows of colored and uncolored apples ; when cold, turn out and serve with half a pint of whipped cream. 175 December. 31. — Carrot Pudding. Shred and chop a % lb. of suet, add to it a % of flour, a ^ cup of sugar, a cup of washed and dried currants, a cup of raisins, a ^ cup of shredded citron, a 1^ nutmeg grated, a teaspoonful of cinnamon ; and a half teaspoonful of ground cloves. Mix all these ingredients together. Scrape, mash and grate a carrot weighing ^ of a lb. Pare and grate the same amount of potatoes

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