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Carr family cookbook, 1741-1753
Page 59
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A very good carrot pudding Boyl carrots and take a quarter of a pound & sett it to be cold, and pass it thro a sive very fine, put into it half a pound of melted butter wth a spoonful of cream to keep it for oyling, beat the carrot and melted butter together, with eight eggs leaving out half the whites, three spoonfulls of sack, half a pint of thick cream one nuttmegg, and a quarter of a pound of bread finely grated, three ounces of fine sugar and a little salt mix it all together and give it ye same baking as a custard. Lay fine paist at the bottom and round the edges of ye dish
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A very good carrot pudding Boyl carrots and take a quarter of a pound & sett it to be cold, and pass it thro a sive very fine, put into it half a pound of melted butter wth a spoonful of cream to keep it for oyling, beat the carrot and melted butter together, with eight eggs leaving out half the whites, three spoonfulls of sack, half a pint of thick cream one nuttmegg, and a quarter of a pound of bread finely grated, three ounces of fine sugar and a little salt mix it all together and give it ye same baking as a custard. Lay fine paist at the bottom and round the edges of ye dish
Szathmary Culinary Manuscripts and Cookbooks
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