A Second Carrot Pudding

Method

Take two Penny-loaves, pare off the Crust, soak them in a Quart of boiling Milk, let it stand till it is cold, then grate in two or three large Carrots, then put in eight Eggs well beat, and three quarters of a Pound of fresh Butter melted, grate in a little Nutmeg, and sweeten to your Taste. Cover your Dish with Puff-paste, -and pour in the Ingredients, and bake it an Hour.

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