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Carrot Pudding Recipe

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This recipe for Carrot Pudding is from The Judy Allen Skidmore Family 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:  
1 cup raw grated carrots
1 cup raw grated potatoes
1 cup raw grated apples
1 cup sugar
1/2 cup melted margarine (or butter) I know margarine became the big thing for awhile!
2 cups raisins
1 cup flour
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp. salt
1 tsp soda
Directions:
Directions:
Mix flour with spices, salt and soda. Add raisins. Combine carrots, potatoes, apples, margarine and sugar. Add dry ingredients. Mix thoroughly. Fill well oiled pint jars 2/3 full. Cover loosely and steam for 2 1/2 hours.

Lemon Sauce:

3/4 cup sugar
2 Tblsp. cornstarch
Combine them and add slowly to 1 1/4 cups boiling water. Cook, stirring constantly until thickened. Add 3 Tblsp. lemon juice, 2 Tblsp. margarine, grated rind of 1 lemon and 1/2 tsp. vanilla. Serve hot on the pudding.
Personal Notes:
Personal Notes:
This was in the Ladies Literary Club Christmas Dinner Party booklet, Dec. 10, 1992. The recipe was submitted by Ida Horne, my first grade teacher, Mother's name was in the booklet for making the rolls that night! I remember mother making this a number of times and thinking it was quite clever and good!

 

 

 

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