I don’t know about you, dear readers, but I’ve kinda run out
of enthusiasm for carrot puddings. It seems time to move on
to another topic. And yet, I believe I promised to share a few
more receipts with everyone, particularly those from the early
19th century. So I will; but then that’s it, at least for a while.
I’m sure I’ll have an opportunity to revisit the dish at some
point in the future.
Now, it seemed to me that carrot puddings began to disappear
from published and manuscript cookbooks (at least in those
that I own) during the early years of the 1800s. Yet, they do
exist, here and there. For instance, this one from The Cook’s
Own Book, Being Complete Culinary Encyclopedia, by a Boston
Housekeeper (Mrs. N.K.M. Lee) (1832). Note the similarities to,
and differences from, previous receipts. What I find interesting,
too, are the options offered, such as bread OR biscuit and
marmalade OR minced orange peel:
____________________
Pudding, Carrot.
Pound in a mortar the red part
of two large boiled carrots; add
a slice of grated bread, or pounded
biscuit, two ounces of melted butter,
the same quantity of sugar, a table-
spoonful of marmalade, or a bit of
orange-peel minced; half a tea-
spoonful of grated nutmeg, and
four well-beaten eggs; mix all
well together; bake it in a dish
lined with puff paste.
