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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