Sweets/Treats Carrot Pudding

carrot pudding
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)

Ingredients:

1 pint flour​

1-1/2 pint carrots​

1/2 lb. raising ingredient​

1 tea-cup brown sugar​

2 whole eggs​

4 egg yolks​

1 gill of cream​

Instructions:

Take a pint of flour, and a pint and a half of carrots, minced up very finely, or rather grated, half pound of raising, a tea-cupful of brown sugar; beat up two whole eggs and four yolks, with a gill of cream, pour it into the first mixture, beat it all well together, and boil or bake it.​

Note - A "raising" can be defined as one of these four methods: 1) Carbon dioxide – yeast fermentation, baking powder, self raising flour, 2) Chemicals – bicarbonate of soda, baking powder, 3) Steam – profiteroles, choux pastry, Yorkshire pudding, 4) Air – egg whites, beating creaming, rubbing in.

 

[Steph-GB]

Mmmmmm my fav type off cake!!!

 

[John Hartwell]

Carrot pudding has a long and varied history, going back to medieval times at least. Here's a very basic recipe from 1863:

[Weekly Miners Journal, Jan. 17, 1861]​

If that's a bit sparse, try this one from 5 years later:

[Flag of our Union, March 10, 1866]​

Examine the history of carrot puddings (with many recipes) at the World Carrot Museum:

Carrot Puddings Through the Ages

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