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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
Posted in 17th Century Cooking, Baking, Historic Cooking, Ingredients, Recipe, Video
Tagged carrots, pudding, The compleat cook
2 Comments
Savoring the Past 