Carrot Pudding

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Description

From The Foxfire Book, p. 171

Ingredients


  • .75 teaspoons Salt
  • .25 teaspoons Cloves
  • .5 teaspoons Cinnamon
  • 1 teaspoon Baking Powder
  • .75 teaspoons Baking Soda
  • .33 cups Milk
  • .25 teaspoons Nutmeg
  • .66 cups Sugar (granulated)
  • .66 cups Currants
  • .66 cups Raisins
  • .66 cups Potato (shredded)
  • 1 cup Carrots (shredded)
  • .66 cups Flour

Cooking Instructions

Mix and sift ingredients. Add the fruits, stir until well coated, then stir in potatoes, carrots, and milk. Pour into a greased pan and cover with a lid and steam in a large pan of hot water for 2 1/2 hours.

Serve with Carrot Pudding Sauce, made as follows: Mix 1 cup powdered sugar, 1 large teaspoon vanilla or wine, and the yolks of two eggs. Beat. When ready to serve, add 1/2 pint cream whipped.

I seem to recall this one coming out remarkably like a bagel...


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