A Carrot Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a raw Carrot, scrape it very clean, then grate it, take half a Pound of the grated Carrot, and a Pound of grated Bread, beat up eight Eggs, leave out half the Whites, mix the Eggs with Half a Pint of Cream, then stir in the Bread and Carrot, and half a Pound of fresh Butter melted, Half a Pint of Sack, and three Spooofuls of Orange-flower Water, a Nutmeg grated, sweeten to your Palate. Mix all well together; and if it is not thin enough, stir in a little new Milk or Cream. Let it be of a moderate Thickness, lay a Puff-paste all over the Dish, and pour in the Ingredients. Bake it, it will take an Hour’s baking, or you may boil it; but then you must melt Butter, and put in White Wine and Sugar.

In this section