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English cookbook, 1799
Page 325
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Carrot Puddings Half a lb carrots the same of Sevet rasins currants mashed Potatoes flour & sugar two Eggs, candied Lemon, and a little nutmeg mix all together & divide into three Puddings boil them three hours when boiled tie them in a little tighter and hang them up in a cool kitchen till wanted when to be used boil them two hours For sause use melted Butter with sugar & a little Brandy
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Carrot Puddings Half a lb carrots the same of Sevet rasins currants mashed Potatoes flour & sugar two Eggs, candied Lemon, and a little nutmeg mix all together & divide into three Puddings boil them three hours when boiled tie them in a little tighter and hang them up in a cool kitchen till wanted when to be used boil them two hours For sause use melted Butter with sugar & a little Brandy
Szathmary Culinary Manuscripts and Cookbooks
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