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Dessert

Baked or Boiled Carrot Pudding

A sweet pudding made from carrots, raisins, currants, suet, bread crumbs, sugar, eggs, and nutmeg, baked or boiled.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Why it works: Egg and nutmeg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 24,744 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Baked or Boiled Carrot Pudding

6 persons

Ingredients

Directions

Prepare

  1. Boil the carrots until tender enough to mash to a pulp.

Make the pudding

  1. Add the remaining ingredients and moisten with sufficient milk to make the pudding of the consistency of thick batter.

Cook and serve

  1. If to be boiled, put the mixture into a buttered basin, tie it down with a cloth, and boil for 2½ hours.

  2. If to be baked, put it into a pie dish and bake for nearly an hour.

  3. Turn it out of the dish, strew sifted sugar over it, and serve.

Nutrition, whole recipe (rough)

90Calories
6 gProtein
6 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set when heated, binding the pudding into a firm, sliceable body.
Carrots (in the method)
Provide the bulk, moisture and natural sweetness of the pudding.
Milk (in the method)
Adds moisture and loosens the mixture to a thick batter that cooks evenly.

The step that matters

Moistening to a thick batter. The eggs set as they heat, so the batter's consistency decides the final texture. Too thin may leave the pudding loose and watery, while too thick may cook dry and dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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