Description

The first recipe of our Tasting History series is a Carrot Pudding! In this case, a pudding is less the custard-y textured dessert Americans usually think of and more akin to a traditional cake-like British pudding. This recipe calls for a coffee cup full of boiled and strained carrots, 5 eggs, 2 oz each of sugar and butter then cinnamon and rose water to taste. Mix them together then bake for an hour in a deep dish without a paste (or crust). The lack of direction with these recipes is common for the time period and made for some interesting results throughout the series! Our chef chose this recipe hoping it would be similar to a carrot cake. Unfortunately, that isn’t how it turned out. The eggs sank and separated from the carrot mixture in the deep dish. Our chef felt the lack of flour may have had something to do with that or that perhaps a shallower dish would have been a better choice. Introducing taste tester Mike! Mike was like a pro and dove straight in with the sniff test. Whatever he smelled seemed to give him pause but he ventured on and had a bite. Sadly, I didn’t manage to capture that exact moment but did get the aftermath which was Mike needing a quick sip of water! He said the texture was off, the carrot mixture and the spongy egg layers didn’t work well together.

Type of Resource

Photograph

Personal story shared by NYS Library and Archives staff

Date Created

2023-02-01

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