Carrot Pudding, Baked or Boiled

Ingredients

• one pound of the pulp
• half a pound of finely-grated bread-crumbs
• six ounces of finely-shredded suet
• a quarter of a pound of stoned raisins
• a quarter of a pound of washed currants
• a quarter of a pound of brown sugar
• a large pinch of salt
• three eggs well beaten
• as much new milk as will make a thick batter

Method

1. 1

   Boil the carrots till tender, pass through a sieve, and mix with the other ingredients.

2. 2

   If baked, put into a buttered pie-dish and bake in a moderate oven; if boiled, put in a well-oiled mould, tie in a cloth, and boil or steam.

3. 3

   Serve with sweet sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 318. The excerpt below is the record exactly as published.

Carrot Pudding, Baked or Boiled. — Boil some large carrots till they are tender, pass them thi'ough a sieve, and mi.x one pound of the pulp with half a pound of finely-grated bread-crumbs, six ounces of finely-shi-ed suet, and a quarter of a pound each of stoned raisins, washed currants, and brown sugar. ]\Iix these ingredients well together, and add a little gi'ated nutmeg, a large pinch of salt, and three eggs well beaten, together with as much new milk as will make a thick batter

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