Vegetable Pudding

Ingredients

• 1 lb boiled carrots
• 1 lb suet
• 1 lb stale bread
• 1 lb seeded raisins
• 1 lb currants
• 0.5 lb citron
• 0.5 lb lemon peel
• 1 lb sugar
• 1 teasp mixed spices
• 1 large cup syrup
• small 1.5 cup apple or grape juice
• 3 large cups flour

Method

1. 1

   Chop boiled carrots, suet, stale bread, raisins, currants, citron, lemon peel, and mix with sugar, spices, syrup, and juice.

2. 2

   Gradually add flour and mix thoroughly.

3. 3

   Boil for about 48 hours or divide into smaller bowls and boil for about 12 hours.

4. 4

   Serve with vanilla sauce.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 79. The excerpt below is the record exactly as published.

Vegetable Pudding This pudding is equal to the richest plum pudding, and comes in season just when the hens are not laying — or, if they are laying, the eggs can be sold to advantage. Put through the food chopper 1 lb boiled carrots, 1 lb suet, 1 lb stale bread and to this add 1 lb seeded raisins cut in halves, 1 lb currants, % lb citron, V2 lb lemon peel cut fine, 1 lb sugar, 1 teasp mixed spices to taste, 1 large cup syrup and small i/^ cup apple or grape juice or the juice from canned or sweet pickled fruit, then gradually add 3 large cups flour

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