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Abigail Wellington Townsend cookbook, circa 1840
Page 23
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To make a Carrot Pudding A pint of cream boiled with a little mace 4 diet cakes pour the cream on them & cover them close take 3 large carrots boil them quite tender strain them through a cloth the yolks of 12 eggs beat them very well with a glass of sweet wine & six spoonfulls of rose water add two spoonfuls of flour to bind them.
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To make a Carrot Pudding A pint of cream boiled with a little mace 4 diet cakes pour the cream on them & cover them close take 3 large carrots boil them quite tender strain them through a cloth the yolks of 12 eggs beat them very well with a glass of sweet wine & six spoonfulls of rose water add two spoonfuls of flour to bind them.
Szathmary Culinary Manuscripts and Cookbooks
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