Vegetable Plum Pudding

Instructions

1. Mix well together one pound of smoothly-mashed potatoes, half a pound of carrots boiled quite tender, and beaten to a paste, one pound of flour, one of currants, and one of raisins (full weight after they are stoned), three quarters of a pound of sugar, eight ounces of suet, one nutmeg, and a quarter of a teaspoonful of salt.
2. Put the pudding into a well-floured cloth, tie it up very closely, and boil it for four hours.
3. The correspondent to whom we are indebted for this receipt says that the cost of the ingredients does not exceed half a crown, and that the pudding is of sufficient size for a party of sixteen persons.
4. It is rather apt to break when turned out of the cloth, so a couple of eggs would perhaps improve it. It is excellent cold. Sweetmeats, brandy, and spices can be added at pleasure.
5. Proportions: Mashed potatoes, 1 lb.; carrots, 8 oz.; flour, 1 lb.; suet, 1/2 lb.; sugar, 3/4 lb.; currants and raisins, 1 lb. each; nutmeg, 1; little salt. 4 hours.