Carrot Custard

Carrot Custard (Time 0_01_52;06)Today we’re doing a carrot pudding out of Amelia Simmons’ cookbook, but this one’s more like, say, a carrot custard.Carrot Custard (Time 0_00_33;20)

  • 1 cup boiled, mashed Carrots
  • 5 Eggs
  • ¼ cup butter
  • ¼ cup sugar
  • 1 tsp Cinnamon
  • Rose Water to Taste (optional)

Whisk eggs and add to carrots. Add butter, sugar, and cinnamon. This is also where you would add the rose water if you are using it.Carrot Custard (Time 0_00_56;24)

Pre-butter a deep dish for baking and pour in mixture. Carrot Custard (Time 0_01_36;21)

Bake at 350 degrees for at least an hour. Check for doneness when golden brown on top.Carrot Custard (Time 0_02_13;02)

Transcript of Video:

In our last episode of 18th Century cooking, we did a carrot pudding. It was a bit more like a bread pudding. Today we’re doing a second carrot pudding out of Amelia Simmons’ cookbook, but this one’s more like, say, a carrot custard.

So let’s look at this Amelia Simmons recipe. It’s very short and simple and she leaves some stuff out, but here it goes, “Carrot pudding, a cup full of boiled and strained carrots, 5 eggs, 2 ounces sugar and butter each, cinnamon and rose water to taste, baked in a deep dish without a paste.” Very, very simple, so let’s get started.

We need about a cup of boiled and mashed carrots. The next thing we need are 5 eggs. I whisked these up nicely. Now we need butter. We need 2 ounces of butter and 2 ounces of sugar. To this, we’re going to add cinnamon, let’s say a teaspoon of cinnamon, just cinnamon to taste we’ll say. The recipe calls for rose water. You know, I really don’t care for the kind of aroma that rose water gives off in the recipes. It’s very common in 18th century recipes, but I haven’t yet acquired the taste yet, so I’m going to leave the rose water out.

She recommends baking this in a deep dish. The amount that this makes is just perfect for a little tin bowl. Make sure you pre-butter it before you pour this mixture in. She didn’t give a baking time for this. I baked mine for about an hour. It might take even a little bit more, but so you’re just going to have to watch it. Go ahead and bake it at 350 degrees.

So this pudding’s definitely very different than the last one. I can’t wait to find out just how different it tastes.

It’s definitely a good bit eggier instead of bready. The sweetness is definitely there. The cinnamon is nice. This is really, really good stuff, and the carrot adds a good bit of flavor, but it doesn’t have any kind of, you know, nasty carrotiness. When I was a kid, I really didn’t care for carrots very much, but this is really, really good.

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