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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Grandma Esther’s Carrot Pudding Recipe

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This recipe for Grandma Esther’s Carrot Pudding is from Mary's First 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 Shortening
2 Cups Raisins
2 Cups Chopped Nuts
1 Heaping Cup Grated Potato
3 To 4 Cups Grated Carrots
2 Tbs Molasses
1 To 3 Cups Applesauce
1/2 Cup Sliced Maraschino Cherries With Some Juice
Gum Drops As Preferred

4 Cups Sugar To Taste
2 tsp Cinnamon
2 tsp Allspice
2 tsp Nutmeg
2 tsp Baking Powder
7-8 Cups White Flour
Directions:
Directions:
Mix Together Grated Carrots, Potato & Applesauce. Then Add Molasses, Sugar, Raisins, Nuts & Gum Drops. Before Adding Dry Ingredients, Melt Shortening Into 1 Cup Boiling Water And 1 Heaping tsp Baking Soda. Now Sift Together And Add All Dry Ingredients. Mix Well. Put Into Wide Mouth Quart Bottles 2/3’s Full. On Stove Top In Large Pot 1/2 Full Of Water, Place In Water Bath For About 3 hrs. Or Until Knife Comes Out Dry.
Number Of Servings:
Number Of Servings:
7-8 Quarts
Preparation Time:
Preparation Time:
1 Hour

 

 

 

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