Queen Mab’s Pudding
From Puddings and pastry à la mode, 1889
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.
Queen Mab’s Pudding. Grate a quarter of a pound of carrots after being well washed, pared, and boiled ; add to them a quarter of a pound of clarified butter, four well- beaten eggs, sugar and brandy to taste ; bake it in puff-paste
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