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Carrot Pudding

Name: Carrot Pudding
Yield: 3 servings
Ingredients: Mix together one cupfal of grated bread crumbs; a quarter of a pound each of flour; and of butter; one-half pound of preserved cherries; and one-half pound of sugar; and a saltspoonful of salt; Boil six young carrots until they are tender

From The Rural cook book, 1907

Serves 3

Can be made as an imitation plum pudding.

Presented as published in 1907. 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 Rural cook book (1907), page 39. The excerpt below is the record exactly as published.

Carrot Pudding- — Mix together one cupfal of grated bread crumbs, a quarter of a pound each of flour and of butter, one-balf pound of preserved cherries, and one-half pound of sugar and a saltspoonful of salt. Boil six young carrots until they are tender

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