Ohio Pudding or Steamed Carrot Pudding

Ingredients

• 1 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon soda
• 1 cup finely grated, raw potato
• 1 cup grated, raw carrot (3 small)
• 1 cup currants or seedless raisins
• 1 cup seeded raisins
• 1 teaspoon salt

Method

1. 1

   Mix and sift sugar, flour, baking powder, salt, and soda.

2. 2

   Add remaining ingredients and mix thoroughly.

3. 3

   Steam for 2 hours in small molds or 3 hours in large mold.

4. 4

   Serve with Ohio Sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 228. The excerpt below is the record exactly as published.

OHIO PUDDING or STEAMED CARROT PUDDING 1 cup sugar 1 teaspoon soda 1 cup flour 1 cup finely grated, raw potato 2 teaspoons baking powder 1 cup grated, raw carrot (3 small) 1 teaspoon salt 1 cup currants or seedless raisins 1 cup seeded raisins

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