Carrot Pudding

Ingredients

• Quarter cup butter
• one cup sugar
• one cup grated carrot
• one cup grated potato
• one level teaspoon soda
• one teaspoon cloves
• cinnamon
• three tablespoons whisky
• one cup flour
• one cup raisins
• one cup currants

Method

1. 1

   Steam three and one-half hours.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 106. The excerpt below is the record exactly as published.

CARROT PUDDING. Miss Crowe. 1441 Iowa street, Los Angeles.— One and one- half cups flour, one cup white sugar, one cup suet, one cup raisins, one cup currants, one cup grated potatoes, one cup grated carrots, one teaspoon soda dissolved in hot water, one teaspoon salt; spices to taste. Steam three hours. NO. 9. CARROT PUDDING. Miss C. Hern- stein, 2302 Bud long avenue, Los Angeles.— One pound flour, one pound chopped suet, one pound chopped carrots, one pound chopped potatoes, one pint molasses, one teaspoon soda, one teaspoon cinnamon, one and one- half tablespoons cloves, one pound currants, one pound raisins. Mix thoroughly, pour into a steamer and boil hard for four hours. Serve with hard sauce. NO. 10. CARROT PUDDING. Miss A. Fer- guson, 2637 Severance street, Los Angeles.— Quarter cup butte^ one cup sugar, one cup grated carrot, oiip cup grated potato, one level teaspoon soda, mixed with potato, one teaspoon cloves, cinnamon and allspice or mace, three tablespoons whisky, one cup flour

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