Transcribe
Translate
American cookbook, 1886
Page 64
More information
digital collection
archival collection guide
transcription tips
Boiled Carrot Pudding Boil 2 large or 3 small carrots, until you can beat them through a sieve, then add six table spoonsful of flour, 1/4 lb currants, 1/4 lb brown sugar, 1/4 lb suet, with a little nutmeg, & cinnamon, & salt, Mix these together with a little liquid of the carrots & boil in a basin for 4 hours; a little lemon peel is a great improvement, serve with wine sauce
Saving...
prev
next
Boiled Carrot Pudding Boil 2 large or 3 small carrots, until you can beat them through a sieve, then add six table spoonsful of flour, 1/4 lb currants, 1/4 lb brown sugar, 1/4 lb suet, with a little nutmeg, & cinnamon, & salt, Mix these together with a little liquid of the carrots & boil in a basin for 4 hours; a little lemon peel is a great improvement, serve with wine sauce
Szathmary Culinary Manuscripts and Cookbooks
sidebar
