"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Steamed Carrot Pudding Recipe

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This recipe for Steamed Carrot Pudding, by , is from The John H. Groberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Groberg
Added: Friday, May 12, 2006


1 cup grated raw carrots
1 cup grated raw potatoes
1 cup flour
1/2 cup sugar
2/3 tsp. salt
1/2 tsp. cinnamon
1/2 tsp cloves
1/2 tsp. nutmeg
1 1/2 cup raisins
1 tsp. baking soda

Mix ingredients. Half fill greased pudding mold and steam for 3 hours (or cook in a double boiler). Serve warm with Lemon Sauce.

To make lemon sauce: In a sauce pan, cream together: 3 T. butter, 3 T. flour, 1/2 cup sugar. Stir in 1 1/2 cups water and bring mixture to a boil, stirring well. Cook until saucy consistency. Season with lemon juice and vanilla and/or lemon extract and a pinch of salt.




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