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A Carrot Custard

Today we prepare a delicious Carrot Custard from Amelia Simmons – 1796 American Cookery. A very similar recipe to last week’s Carrot Pudding, but much more of a custardy flavor.
RECIPE: Start with about a cup of boiled and mashed carrots. Mix in five whisked eggs, two ounces of butter, two ounces of sugar, and about a teaspoon of cinnamon. Bake in a pre-buttered deep dish for about an hour at 350 degrees.

Amelia Simmons – American Cookery –

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