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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.

Other Recipes


CARROT PUDDING

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.

Other Recipes


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.

Other Recipes


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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