Carrot Pudding

During the 1800s the farm at Macculloch Hall produced many root vegetables including beets, turnips, onions, parsnips, and carrots. The garden journal kept by George Macculloch (1775-1858) lists carrots, along with other root vegetables, as typically planted in April or May and harvested in July or early August. Some years George Macculloch planted an early and late crop of carrots, if the weather would allow. In 1837 he pulled out the last of the carrots in November. It is not a surprise that Louisa Macculloch (1785-1863) includes at least one recipe for carrots in her family cookbook. This Carrot Pudding is a wonderful addition to your Thanksgiving meal and can be prepared ahead of time. Enjoy!

Original Carrot Pudding Recipe
½ lb. grated carrot
½ lb. grated bread
4 table spoons full sugar
4 eggs
½ lb. butter
Glass of wine
Pint of milk

Adapted Carrot Pudding Recipe

½ lb. grated carrot

½ lb. grated bread

4 table spoons full sugar

4 eggs

½ lb. butter

Glass of wine

Pint of milk

Adapted for Today’s Kitchen: Carrot Pudding Recipe

1 cup grated carrots, approximately 2-3 carrots

1 ¾ cups grated bread

4 tablespoons of sugar

4 eggs

1/3 cup of butter, melted

4 tablespoons of white wine

2 cups of milk

Preheat oven to 350 degrees. Mix together eggs, milk, white wine. Add grated carrots, breadcrumbs and sugar. Stir in melted butter and pour into greased quiche dish or baking pan. Bake for 45-50 minutes. Let cool for 10 minutes.

Resources:

For a little more history and an adapted recipe that suggests honey or maple syrup instead of sugar, visit: https://savoringthepast.net/2016/03/08/carrot-pudding/