A Second Carrot Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

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.