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1796 COOKBOOK > PUDDINGS > Carrot Pudding >

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Recipes from American Cookery
by Amelia Simmons (1796)

PUDDINGS

Carrot Pudding

A coffee cup full of boiled and strained carrots, 5 eggs, sugar and butter of each 2 oz. cinnamon and rose water to your taste, baked in a deep dish without paste, 1 hour.

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