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 1796 COOKBOOK >  PUDDINGS >  Carrot Pudding >

Recipes from American Cookery
 by Amelia Simmons (1796)

PUDDINGS

Carrot Pudding

A coffee cup full of boiled and strained carrots, 5 eggs, sugar and butter of each 2 oz. cinnamon and rose water to your taste, baked in a deep dish without paste, 1 hour.

 

 

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