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Carrot Pudding

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 pre-buttered dish for 30-40 minutes at 350 degrees.

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