Carrot Pudding No. 3

Ingredients

• Y, cup butter
• 2 cups shredded carrot
• 1 cup brown sugar
• 1 cup raisins
• 2 well beaten eggs
• 1 cup bread crumbs
• mixed spices to taste and salt
• 1 teaspoon baking powder

Method

1. 1

   Cream the butter and sugar.

2. 2

   Add well beaten eggs and then other ingredients.

3. 3

   Turn into a buttered mould and steam for three hours.

4. 4

   Serve with any preferred pudding sauce.

As published

This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 5. The excerpt below is the record exactly as published.

teaspoons baking powder cinnamon and brown Y, teaspoon salt sugar 2 tablespoons shortening Y, cup walnut meats 3%, cup milk or half milk 2 tablespoons butter and half water Sift flour, salt and baking powder. Cut in shortening with pastry mixer, add liquid slowly to make a soft dough. Roll out on floured board to about 14 inch in thickness spread with butter, cinnamon and brown sugar. Sprinkle with walnut meats. Shred apples with medium fine shredder on top of walnuts. Roll up like jelly roll and bake in deep bread pan, which has been greased. Bake 400 degrees F. 25 minutes and serve with hard sauce er whipped cream. 14 FAVORITE TESTED RECIPES BROWN BETTY apples 1 orange or 1 lemon Y, cup sugar shredded rind, juice of either 1 teaspoonful cinnamon orange or lemon hot water little butter 2 cups stale bread Grease well a deep dish. Shred in apples, skins and all on medium or coarse shredder. Mix sugar and cinnamon and sprinkle over apples. Break up two good cups stale bread, shred rind of one orange or one lemon on fine shredder over crumbs, also juice of either orange or lemon and a little hot water. Place over apples and sprinkle with remaining cinnamon mix- ture. Dot with butter. Cook in 350 degrees temperature. CARROT PUDDING NO. 1 ¥Y, cup shredded carrot Y, cup sugar Y, cup shredded potatoes 1 cup flour 4 cup raisins 1 cup suet Y, cup currants Y, teaspoon soda This requires no spices. Mix well. Steam in buttered mold 2% hours. CARROT PUDDING NO. 2 1 cup brown sugar Y, teaspoonful salt 1 cup carrot (shredded) Y, teaspoonful cloves 1 cup potato (shredded) Y, teaspoonful cinnamon 1 cup raisins 4 teaspoonful nutmeg 1 cup currants 2 teaspoonfuls citron (shred) 1 cup flour 1 teaspoonful soda Y, cup suet Dissolve soda in a little warm water. Steam in buttered mould three hours. (Whole wheat flour may be used if desired.) CARROT PUDDING NO. 3 Y, cup butter 2 cups shredded carrot 1 cup brown sugar 1 cup raisins 2 well beaten eggs 1 cup currants 1 cup bread crumbs 1 teaspoon baking mixed spices to taste and salt

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