English Carrot Pudding

Ingredients

• One pound grated carrots
• three-fourths pound chopped suet
• half pound raisins
• half pound currants
• four table-spoons sugar
• eight table-spoons flour
• and spices to suit the taste

Method

1. 1

   Boil for four hours, place in the oven for twenty minutes, and serve with wine sauce.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 129. The excerpt below is the record exactly as published.

ENGLIsH Carrot PUDDING. One pound grated carrots, three-fourths pound chopped suet, half pound each ‘raisins and currants, four table-spoons sugar, eight table- “Spoons flour, and spices to suit the taste. Boil four hours, place in the oven for twenty minutes, and serve with wine sauce.— Mrs. E. A. W., Washington, D. C. | DELMoNICcO PUDDING. A quart milk, three table-spoons corn-starch dissolved in cold milk, the yolks of five eggs beaten well, six table-spoons sugar. Boil three or four minutes, pour into a pudding-dish and bake about half an hour; beat whites of eggs with six table-spoons sugar, put over top, and return pudding to oven until it is a delicate brown.— Mrs. J. Holland, New Castle, Ind. cel tad EstELLE PuppDING. Three eggs well beaten, two and a half table-spoons sugar, two of butter, three-fourths cup sweet milk, one of raisins chopped fine, one table-spoon baking powder, flour to make it the consistency of cake batter; or, one-half measure each’ of Horsford’s Bread Prepar- ation and one coffee-cup flour; steam thirty-five minutes, and serve with cold cream sauce.—Mrs. Andrew Wilson, Rye, N. Y. Smite Frurr Puppies. | _ Stew currants, or any small fruits, fresh or dried, with sugar to taste, and pour hot over thin slices of baker’s bread with crust cut off, making alternate layers of fruit and bread, and leaving a thick layer of fruit for the last. Puta plate on top, and when cool set on ice; serve with sifted sugar, or cream and sugar. This pudding is delicious made with Boston or milk crackers, split open, and stewed apricots or peaches, with plenty of juice, ar- ranged as above. Or another way is to toast and butter slices of bread, pour over it hot stewed fruit in alternate layers, and serve warm with rich hot sauce.—Mrs. L. S. W. Fig Puppine. Half am mip hs pound oe bicue two and a half Gat ve TNS ere z 232 oe PUDDINGS AND SA1/CES. ounces powdered sugar, three ounces butter, two eggs, one tea-cup milk; chop figs fine and mix with butter, and by degrees add the other. ingredients; butter and sprinkle a mold with bread-crumbs, pour in pudding, cover closely, and boil for three hours; serve with Jemon sauce.—Florence Woods Hush. Hatr-Hour Puppine. ae Beat four table-spoons butter to a cream with half a pint pow- ye dered sugar; add the yolks of three "egos, beating them in thor- -—- pughly, then a rounded half pint of corn meal, and the whites of the eggs beaten to a stiff froth. Mix well, and bake in a pudding dish, well buttered.. Serve hot with sauce. : BorteD InprAN PuppINe. Warm a pint of molasses and pint of milk, stir well together, beat four eggs, and stir gradually into molasses and milk; add a pound of beef suet chopped fine, and Indian meal sufficient to make a thick batter; add a tea-spoon pulverized cinnamon, nutmeg and a little grated lemon-peel, and stir all together thoroughly; dip cloth into boiling water, shake, flour a little, turn in the mixture, tie up, leaving room for the pudding to swell, and boil three hours; serve hot with sauce made of drawn butter, wine, and nutmeg.— Mrs. A. E. Brand, : _ Baxep Inpran Puppina. a A quart sweet milk, an ounce butter, four well-beaten egos, tea. cup corn meal, half pound raisins

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