CARROT PUDDING(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.
CARROT PUDDINGBeat 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.
Raw Carrot Pudding1 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.
Carrot PuddingTake 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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