Carrot Pudding

Ingredients

• I lb. Flour
• i lb. Beef Suet
• * lb. Grated Carrots
• 3 Eggs
• 4 lb. Sugar
• Salt
• Grated Peel of Lemon and the Juice, or Essence of Lemon

Method

1. 1

   Mince or grate carrots, chop suet, whisk eggs.

2. 2

   Mix all together and pack in a mould or basin.

3. 3

   Boil for two or three hours.

4. 4

   Serve with wine sauce.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 62. The excerpt below is the record exactly as published.

salt. Boil for two hours in a cloth or mould. Serve with sweet sauce. PUDDING {BAKED BUTTER-MILK). Melt two ounces of butter in a pie-dish ; mix a batter of half a pound of flour and one pint of butter-milk, two eggs, half a teaspoonful of soda ; flavour with ginger or almonds ; pour into the dish. Bake half an hour. Serve at once with crystallised sugar. l»3 P] PUDDING (CANARY— CARROT— CASTLE— CHEESE). PUDDING {CANARY). (Mrs. J. Van der Byl's Recipe.) Take three eggs, also the weight of three eggs In sugar and butter, and of two eggs in fiourj the rind of a lemon grated. Stir the butter to a cream ; add sugar and eggs (well whisked) gradually; dredge in the flour. When mixed thoroughly, pour into a buttered mould. Boil two hours. Serve with any sweet sauce. Enough for six people, fUDDING {CARROT). (Cape Recipe.) Ingredients. I lb. Flour. i lb. Beef Suet * lb. Grated Carrots. 3 Eggs. 4 lb. Sugar. Salt. Grated Peel of Lemon and the Juice, or Essence of Lemon

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