Transcribe
Translate
Miss Caldwell's book, 1757-1790
Page 16
More information
digital collection
archival collection guide
transcription tips
(16) A Carrot Pudding Boil two large Carrots very tender and pulp them through a Cullinder then take a Quart and a half pint of Cream beat up the Yolks of Eight Eggs and Whites of three with two Spoonfulls of rose water Work half a pound of Butter to a Cream with half a pound of Suggar and put to it your Cream, Eggs, Carrots and grated Bread With Some Citron, Candy'd Orange and Cinnamon. Put Puff Paste Round your Dish and let it Bake an Hour.
Saving...
prev
next
(16) A Carrot Pudding Boil two large Carrots very tender and pulp them through a Cullinder then take a Quart and a half pint of Cream beat up the Yolks of Eight Eggs and Whites of three with two Spoonfulls of rose water Work half a pound of Butter to a Cream with half a pound of Suggar and put to it your Cream, Eggs, Carrots and grated Bread With Some Citron, Candy'd Orange and Cinnamon. Put Puff Paste Round your Dish and let it Bake an Hour.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
