Tag Archives: The compleat cook

Carrot Pudding

Today’s recipe, a 17th century carrot pudding, comes from The Compleat Cook by Rebecca Price. 6 ounces Breadcrumbs (or Cornmeal) 4 Egg Yolks 2 Egg whites 1 cup Milk 1-2 tablespoons Honey (or Maple Syrup) 2 ounces Sack (Wine) Pinch of … Continue reading

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