Carrot Pudding
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Optional to add a rim of puff paste.
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 27. The excerpt below is the record exactly as published.
CARROT PUDDING. Boil some carrots till tender, taking care that they are all good ones, rub six ounces of them through a hair sieve. Put three penny sponge cakes into a basin, and pour upon them a teacupful and a half of boiling milk. Whisk up six eggs to a froth; and then beat the milk and cake smooth. Mix the carrots, eggs, and cake together, with six ounces of butter, a wine-glassful and a half of brandy, and enough loaf sugar to sweeten it
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