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Pudding of Carrot. Pare off ſome of the Cruſt of Manchet-Bread, and grate of half as much of the reſt as there is of the Root, which muſt alſo be grated: Then take half a Pint of freſh Cream or New Milk, half a Pound of freſh Butter, ſix new laid Eggs (taking out three of the Whites) maſh and mingle them well with the Cream and Butter: Then put in the grated Bread and Carrot, with near half a Pound of Sugar; and a little Salt; ſome grated Nutmeg and beaten Spice; and pour all into a convenient Diſh or Pan, butter’d, to keep the Ingredients from ſticking and burning; ſet it in a quick Oven for about an Hour, and ſo have you a Compoſition for any Root-Pudding.
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