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Carr family cookbook, 1741-1753
Page 49
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A Carrott Pudding Boyl carrots tender split them & dab them with a clean cloth to take out the water then weigh half a pound and beat them in a marbel mortar & add to them half a pound of sugar & half a pound of butter, half a pound of currant, & six eggs & two spoonfulls of thick cream mix all well together & put a thin past at the bottom of yr dish & bake it Rice Pudding Put two ounces of rice into a pan w water & sett it into the oven or over the fire to boyle, till it be perfectly tender and thick, then take a pint & half a gill of cream & boyl your rice in it & stir in a quarter of a pound of butter, have ready seven eggs leaving out two whites, well beaten and put it to your rice, and cream, while it is boyling hot but off the
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A Carrott Pudding Boyl carrots tender split them & dab them with a clean cloth to take out the water then weigh half a pound and beat them in a marbel mortar & add to them half a pound of sugar & half a pound of butter, half a pound of currant, & six eggs & two spoonfulls of thick cream mix all well together & put a thin past at the bottom of yr dish & bake it Rice Pudding Put two ounces of rice into a pan w water & sett it into the oven or over the fire to boyle, till it be perfectly tender and thick, then take a pint & half a gill of cream & boyl your rice in it & stir in a quarter of a pound of butter, have ready seven eggs leaving out two whites, well beaten and put it to your rice, and cream, while it is boyling hot but off the
Szathmary Culinary Manuscripts and Cookbooks
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