[ To Make Carrot Pudding ]
Date: 1786/01/01
Publication Format
Manuscript
Type
Food
Ingredients
bread
carrot
nutmeg
butter
egg whites
egg yolks
sack
cream
sugar
flour
Places
Nova Scotia
Halifax
Source:
Commissioner of the Public Records, Record Group 1
Institution: Nova Scotia Archives
| Reference: RG 1 vol. 411, no. 10 / Microfilm Reel 15, 457
Images
Transcription
To make Carrot Pudding
Take the Crumb of a penny loaf as much grated Carrot
one nutmeg half a Pound of melted butter nine Eggs
whites & Yolks gill of Sack a little cream sweeten it
to your tast half an Hour will bake it.
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