Carrot Pudding
Origin: Hartford, Connecticut
Source: Amelia Simmons, 1796
Ingredients
- 1 coffee cup boiled and strained carrots
- 5 eggs
- 2 ounces sugar
- 2 ounces butter
- cinnamon and rose-water
Instructions
- Combine a coffee cup of boiled and strained carrots, 5 eggs, 2 ounces sugar, 2 ounces butter, and cinnamon and rose-water to taste.
- Bake in a deep dish without paste.