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.