Carrot Pie

In eighteenth-century England, many foods that we now think of as vegetables—artichokes, potatoes, carrots—went into cakes, puddings, and pies. Carrots, in particular, with their natural sweetness, were favored for a pudding pie that might or might not be baked in puff paste. Hannah Glasse gives two recipes for carrot pudding in puff pastes, both using grated raw carrots in a custard thickened with grated bread and flavored with sherry and orange-flower water. Sugar is almost an afterthough