Carrot Pudding

Ingredients

• 1/2 cup shortening
• 1-1/4 cups flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1 egg
• 1/2 teaspoon salt
• 1 cup grated raw carrots
• 1/2 cup seedless raisins
• 1/2 cup currants
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon soda
• 2 teaspoons thinly cut lemon peel
• 1 tablespoon water

Method

1. 1

   Blend shortening with sugar and egg.

2. 2

   Beat lightly.

3. 3

   Add grated carrots, raisins, currants, and lemon peel.

4. 4

   Stir in flour previously sifted with baking powder, salt, and spices.

5. 5

   Mix thoroughly.

6. 6

   Then add the soda dissolved in water.

7. 7

   Pour into well greased loaf pan or tube mold.

8. 8

   Bake in a slow oven, 325 degrees F., for 1 hour.

Nutrition per serving

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 9. The excerpt below is the record exactly as published.

CARROT PUDDING l/2 cup shortening 1-1/4 cups flour 1/2 cup brown sugar 1 teaspoon baking powder 1 egg l/2 teaspoon salt 1 cup grated raw carrots 1/2 teaspoon cinnamon 1/2 cup seedless raisins 1/2 teaspoon nutmeg 1/2 cup currants 1/2 teaspoon soda 2 teaspoons thinly cut 1 tablespoon water lemon peel Blend shortening with sugar and egg. Beat lightly. Add grated carrots, raisins, currants and lemon peel. Stir in flour previously sifted with baking powder, salt and spices. Mix thoroughly. Then add the soda dissolved in water. Pour into well greased loaf pan or tube mold. Bake in a slow oven, 325 degrees F., for 1 hour. Serve with whipped cream or hard sauce. Mrs. J. D. Stott. BROWN BETTY 2 tablespoons melted butter Juice of 1 orange or enough 2 cups toasted bread crumbs water to make 4 sliced or chopped apples 1/2 cup liquid Grating from 1 lemon or 1/3 cup sugar orange rind Put the buttered crumbs into a baking dish in alternate layers with the apples, making the last layer of crumbs and sprinkle each layer of apples with the fruit juice, water and sugar. Bake 1 hour. Serve with hard sauce or cream. Pine- apple can be used the same way, using pineapple juice for the liquid. Mrs. Daisy P. Carter. 23 APPLE CRISP 4 cups chopped or sliced 1 cup sugar apples (about 4 large 3/4 cup flour apples) 1 teaspoon cinnamon 1/2 teaspoon salt

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