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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

OLD FASHIONED CARROT PUDDING Recipe

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This recipe for OLD FASHIONED CARROT PUDDING is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Dry Ingredients:
2 cups flour
2 cups ground suet(we no longer use suet,
but use 2 squares of butter)
2 cups sugar
2 cups ground raisins
2 tsp cinnamon
1 tsp cloves
1/2 tsp allspice
2 tsp nutmeg
1 tsp salt

Wet Ingredients:
2 cups ground raw carrots
2 cups ground potato 2 cups shredded apples
2 tsp soda
walnuts, if desired
Directions:
Directions:
Mix ingredients, adding soda last, dissolved in 4 tbs of hot water. Mix it well. Fill 2-3 cans 2/3 full and steam 3 hours.
Lemon Sauce:
2 cups sugar, 2 tbs flour, 2 tbs melted butter, 2 cups water, juice of 2 lemons or 3 tbs vinegar. Mix sugar, flour, stir in butter, add water and cook until thickened, Then add lemon juice or vinegar. Any of the preferred lemon sauces may be used. this pudding maybe be kept several days in cans, warming by steaming when needed.

Carmel Sauce (we prefer this one)
1/2 cup white sugar, carmelize on high heat, adding 1 cup milk (can use 1/2 canned milk and 1/2 cup reg milk)
stirring fast to keep from scorching. add 2 tsp cornstarch,thinned with a little water, vanilla
Number Of Servings:
Number Of Servings:
16 servings
Personal Notes:
Personal Notes:
I remember Grandma Barton making this for Christmas. We always looked forward to have it. The Carmel sauce was very good. It was fun to watch her make this. Quart jars can be used instead of coffee cans. By Mauri Rollins Galloway, a grand daughter.

 

 

 

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