Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);To make a carrot pudding.
YOU must take a raw carrot, scrape it very clean and grate it. Take half a pound of the grated carrot, and a pound of grated bread, beat up eight eggs, leave out half the whites, and mix the eggs with half a pint of cream: then stir in the bread and carrot, half a pound of fresh butter melted, half a pint of sack, and three spoonfuls of orange-flower-water, a nutmeg grated. Sweeten to your palate. Mix all well together, and if it is not thin enough, stir in a little new milk or cream. Let it be of a moderate thickness, lay a puff-paste all over the dish, and pour in the ingredients. Bake it; it will take an hour's baking. Or you may boil it, but then you must melt butter and put in white wine and sugar.
A second carrot pudding.
GET two penny loaves, pare off the crust, soak them in a quart of boiling milk, let it stand till it is cold, then grate in two or three large carrots, then put in eight eggs well beat, and three quarters of a pound of fresh butter melted, grate in a little nutmeg, and sweeten to your taste. Cover your dish with puff-paste, pour in the ingredients and bake it an hour.
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)135. A CARROT PUDDING.
Take three or four clear red carrots, boil and peel them, take the red part of the carrot, beat it very fine in a marble mortar, put to it the crumbs of a penny loaf, six eggs, half a pound of clarified butter, two or three spoonfuls of rose water, a little lemon-peel shred, grate in a little nutmeg, mix them well together, bake it with a puff-paste round your dish, and have a little white wine, butter and sugar, for the sauce.
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