Heart to Hearth Cookery

The Carrot Pudding is setting in the pudding bag (a yard square of linen cloth).  The pudding was prepared with the following 1801 receipt (recipe):

Scrape and grate a raw carrot very clean: take half a pound of the grated carrots, and a pound of grated bread.  Beat up the yolks of eight eggs and the whites of four, and mix them with a half a pint of cream.  Stir in the bread and carrot, half a pound of fresh  butter melted, half a pint of sack, three spoonsful of orange flower water, and a nutmeg grated.  Sweeten to your palate.

Carrot Pudding in the Bag

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