17^th Century: Carrot Pudding

Most eighteenth century recipes for this pudding require you to boil the carrots, while Rebecca Price’s seventeenth century recipe, below, uses raw grated carrots. I find the texture of the raw carrot far more agreeable and rustic.

Carrot pudding my Lady Howe’s recipe

Take a twopenny lofe grated; and the same quantity of raw caret grated very small; mix them together; and put to it the yolks of eight eggs, and the whites of 3 beat them well