Five Eggs. Butter. Sugar. CARROTS???

Today we prepare a delicious Carrot Custard from Amelia Simmons - 1796 American Cookery. A very similar recipe to last week's Carrot Pudding, but much more of a custardy flavor.
RECIPE: Start with about a cup of boiled and mashed carrots. Mix in five whisked eggs, two ounces of butter, two ounces of sugar, and about a teaspoon of cinnamon. Bake in a pre-buttered deep dish for about an hour at 350 degrees.

Amelia Simmons - American Cookery - https://www.townsends.us/products/american-cookery-cookbook-bk626-p-1419?_pos=1&_sid=d26ee013b&_ss=r

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