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 Mashed carrots, set with crumb or egg, boiled or baked as a main meal accompaniment. “And so have you a Composition for any Root-Pudding” (Evelyn 1699) See also: Sweet Carrot Pudding and Carrot Pudding-Pie  Original Receipt in ‘Acetaria: A Discourse of Sallets‘ by John Evelyn (Evelyn 1699)26. Pudding of Carrot. Pare off some of the Crust of Manchet-Bread, and grate of half as much of the rest as there is of the Root, which must also be grated: Then take half a Pint of fresh Cream or New Milk, half a Pound of fresh Butter, six new laid Eggs (taking out three of the Whites) mash and mingle them well with the Cream and Butter: Then put in the grated Bread and Carrot, with near half a Pound of sugar; and a little salt; some grated Nutmeg and beaten spice; and pour all into a convenient Dish or Pan, butter’d, to keep the Ingredients from sticking and burning; set it in a quick Oven for about an Hour, and so have you a Composition for any Root-Pudding. See more carrot pies, puddings and other Carrot Dishes  |
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