Carrot Pudding - 18th Century Cooking S6E2

Late winter - early spring was when the 18th century diet was full dishes using root vegetables. In this episode we make a very yummy carrot pudding from Rebecca Price's late 17th century cookbook.
RECIPE: Start with wet ingredients. Combine four egg yokes and two egg whites beaten, a cup of milk, a table spoon of honey, two ounces of sack, a pinch of nutmeg and mix well. Add eight ounces of shredded carrots and six ounces of bread crumbs. Stir in two ounces of Melted butter. Bake in a pre-buttered dish for 30-40 minutes at 350 degrees.

Primitive Cookery Cookbook - https://www.townsends.us/products/primitive-cookery-book-bk627-p-1434?_pos=3&_sid=64b02c2fc&_ss=r

Our Website - http://www.townsends.us/

Cooking Blog - http://www.savoringthepast.net
Instagram - https://www.instagram.com/townsends_official/