Carrot Pudding (No. 1)

Ingredients

• Twelve ounces of Carrots
• Eight ounces of grated Bread-crumbs
• Two and a half ounces Albene
• A little grated Nutmeg
• One and a half ounces Sugar
• Three ounces Currants
• Three ounces Sultanas
• Whites of three Eggs

Method

1. 1

   Well cook the carrots and then grate or pass through a sieve.

2. 2

   Chop up the Albene, pass the bread-crumbs through a sieve; pick over currants and sultanas, mix all together with the sugar and nutmeg.

3. 3

   Well beat the whites of eggs and add last of all, with a little milk if not moist enough.

4. 4

   Put into a well-greased mould and steam for four hours.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 53. The excerpt below is the record exactly as published.

Whites of three Eggs. One ounce of candied Peel. Essence of Vanilla or Cinnamon to taste. Put the pieces of bread into a basin and pour over the boiling milk and cover with a plate ; let them stand SWEETS 113 for twenty minutes, and then add the butter and eggs beaten to a stiff froth. Finely shred the candied peel and put in also the flavouring. Mix thoroughly and pour into a well -greased mould and steam for three hours. Turn out carefully, and serve with jam or sauce. 226. Candied Fruit Pudding. Ingredients . Quarter of a pound of candied Fruit. Quarter of a pound of Bread-crumbs. Two ounces of Butter Two ounces of Flour. Two whites of Eggs. Half a pint of Milk. Any kind of candied fruit that is getting a little damp to use at dessert will do for this pudding ; if it is large it should be shredded, but if cherries are used they may just be cut in halves. Mix the flour with the bread-crumbs and the candied fruit. Make the milk hot and melt the butter in it, and pour it over the bread-crumbs, &c. Now beat the eggs to a stiff froth and mix it well with the other ingredients. Have ready a buttered mould and pour in the mixture, and steam for three hours. One of the wine sauces, or plain sweet white sauce, may be served with this pudding. 227. Carrot Pudding (No. i). Ingredients. Twelve ounces of Carrots. Eight ounces of grated Bread- crumbs. Two and a half ounces Albene. A little grated Nutmeg. One and a half ounces Sugar. Three ounces Currants. Three ounces Sultanas. Whites of three Eggs. Well cook the carrots and then grate or pass through a sieve. Chop up the Albene, pass the bread-crumbs 8 114 THE APSLEY COOKERY BOOK through a sieve ; pick over currants and sultanas, mix all together with the sugar and nutmeg. Well beat the whites of eggs and add last of all, with a little milk if not moist enough. Put into a well-greased mould and steam for four hours. 228. Carrot Pudding (No. 2)

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