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(Steamed Puddings) - (The International Jewish Cook Book)

Take one cup of sugar, one-third cup of butter, one cup of grated
carrots, one cup of grated potatoes, one cup of raisins, one cup of
currants, two cups of bread crumbs, one-half teaspoon of baking-soda
stirred in the potatoes, one teaspoon each of cloves, cinnamon, and
allspice. Mix all these and add a little syrup and four tablespoons of
whiskey. Steam four hours. Serve with hard sauce.

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Beat one and a half cups of powdered sugar and the yolks of eight eggs;
take one and a half cups peeled and grated raw carrots and stir all
together. Add one cup of grated almonds, the rind of half a lemon
chopped finely, one tablespoon of wine, and last the beaten whites of
the eggs. Bake in a well-buttered and flour-sprinkled form at least one
hour in a slow oven.

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Raw Carrot Pudding

1 cup carrots, grated

1 cup potatoes, grated

1 1/2 cups white sugar

2 cups flour

1 cup raisins

1 teaspoon soda

Salt, cinnamon, lard and nutmeg to taste. Steam three hours. Serve with

whipped cream or sauce.

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Carrot Pudding

Take two or three large carrots, and half boil them; grate the crumb of

a penny loaf and the red part of the carrots; boil as much cream as will

make the bread of a proper thickness; when cold, add the carrots, the

yolks of four eggs, beat well, a little nutmeg, a glass of white wine,

and sugar to your taste. Butter the dish well, and lay a little paste

round the edge. Half an hour will bake it.

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