Carrot Pudding 18th Century Cooking S6 E2

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 prebuttered dish f