Carrot Pudding

Name: Carrot Pudding
Ingredients: 1 1/2 cup suet; 1 cup brown sugar; 1 cup grated raw carrot; 1 cup grated raw potato; 1 cup raisins; 1 cup currants; 1 egg; 1 teaspoon salt; 1 teaspoon Blue Ribbon soda; 1 tablespoon Blue Ribbon extract; juice of one lemon; 1/4 cup flour; 1/4 teaspoon Blue Ribbon cinnamon; 1/4 teaspoon Blue Ribbon cloves; 1/4 teaspoon Blue Ribbon nutmeg; 2 tablespoons sour milk; enough to make a drop batter

From Blue Ribbon cook book, 1905

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 55. The excerpt below is the record exactly as published.

Carrot Pudding—1! cup suet, 1 cup brown sugar, 1 cup grated raw carrot, 1 cup grated raw potato, 1 cup raisins, 1 cup currants, 1 egg, 1 tea- spoon salt, 1 teaspoon Blue Ribbon soda, 1 tablespoon Blue Ribbon extract, or juice of one lemon, 4 cup flour, 4 teaspoon each Blue Ribbon cinnamon, cloves, and nutmeg, 2 tablespoons sour milk or enough to make a drop batter. Puddings 93 Fig Pudding—2 cups bread crumbs, 14 cup flour, 114 teaspoons Blue Ribbon baking powder, 1 teaspoon salt

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