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Carrot Pudding-Pie


Grated carrot with sugar and spices, set with crumb or egg, in a pastry case.

See also: Sweet Carrot Pudding and Carrot Pudding-Pie

Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

To make a carrot pudding.
YOU must take a raw carrot, scrape it very clean and grate it. Take half a pound of the grated carrot, and a pound of grated bread, beat up eight eggs, leave out half the whites, and mix the eggs with half a pint of cream: then stir in the bread and carrot, half a pound of fresh butter melted, half a pint of sack, and three spoonfuls of orange-flower-water, a nutmeg grated. Sweeten to your palate. Mix all well together, and if it is not thin enough, stir in a little new milk or cream. Let it be of a moderate thickness, lay a puff-paste all over the dish, and pour in the ingredients. Bake it; it will take an hour's baking. Or you may boil it, but then you must melt butter and put in white wine and sugar.

A second carrot pudding.
GET two penny loaves, pare off the crust, soak them in a quart of boiling milk, let it stand till it is cold, then grate in two or three large carrots, then put in eight eggs well beat, and three quarters of a pound of fresh butter melted, grate in a little nutmeg, and sweeten to your taste. Cover your dish with puff-paste, pour in the ingredients and bake it an hour.

Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a marble mortar, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish, and have a little white wine, butter and sugar, for the sauce.

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