Ingredients

  • carrots
  • 5 eggs
  • ¼–½ lb Finnish butter
  • ½ glass sugar
  • 2–3 teaspoon cinnamon
  • additional butter, or ingredients for sauce

Method

Grate enough raw carrots to make 4 glasses and squeeze out the juice to the last drop. Fry the carrots in ¼–½ lb butter until they turn brown, remove the saucepan from the fire, and set it on ice. Beat the carrots with a small spatula until they turn pale, then add 3 egg yolks, and again beat everything thoroughly. Add ½ cup sugar, 2–3 teaspoons sieved cinnamon, and 5 beaten egg whites. Mix thoroughly and pile into a buttered mold strewn with rusk crumbs. Steam a full hour, turn out onto a platter, and pour on sabayon sauce. This pudding is very tasty, and it is hard to guess that it is made of carrots. [Alternatively,] pour on butter or vanilla sauce.

*Carrot puddings were common in eighteenth-century England and America. Both Hannah Glasse and E. Smith included recipes for carrot puddings made from a mixture of grated carrots, bread crumbs, eggs, butter, cream, and sack {the sixteenth-century English name for white wines imported from Spain and the Canary Islands) and baked in pastry. Amelia Simmons’ American recipe, which omitted the bread crumbs, sack, and pie crust, was not only simpler than the English recipes, but also remarkably similar to that of Molokhovets. (Glasse, Art of Cooking, 107; Smith, The Compleat Housewife, 126, and Simmons, First American Cookbook, 27.)

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