Home » Cookbook recipes » 18th century recipes » Carrots, carrets and carriotts: three puddings to tickle the tastebuds

Carrots, carrets and carriotts: three puddings to tickle the tastebuds

Do you remember our ‘puddings of carriotts‘? It was a curious recipe, which saw carrots hollowed out ‘as children scoope appels’, stuffed with a sweet breadcrumb and spice mixture, and then boiled in a rich red wine gravy.

Food historian Annie Gray made this dish of "carrot puddings" from the 18th century recipe in The Cookbook of Unknown Ladies

Food historian Annie Gray made this dish of “carrot puddings” from our 18th century recipe

There are a further three carrot pudding recipes in the Cookbook of Unknown Ladies, but none are quite like these unusual stuffed root veg… The first does bear some resemblance in the some of the spices used, and the way in which the dish treads a delicate line between sweet and savoury. But this time the boiled carrots are pounded down and combined with bone marrow to make a smooth, unctuous pudding:

This 18th century recipe for "carret pudding" is the very first entry in our Cookbook of Unknown Ladies

This 18th century recipe for “carret pudding” is the very first entry in our Cookbook of Unknown Ladies

To Make a Carret Pudding

Take large carrets, boyle them in the pott with your beef, then take two pound of them and beat them in a morter and, when fine, put to them half a pound of sugar, 5 eggs, half a pound of butter or instead of it, seven ounces of marrow, half a nogin of brandy, as much rose water, cloves, mace and cinnamon and nutmeg, candy orange lemon peel.

The next couple are more obviously sweet dishes, using cream rather than the bone marrow to lend the dish its richness. There’s no mention here of the carrots first being boiled with meat, although it is of course possible that this was what was in fact intended. Both of these recipes ask for the pudding to be baked puff pastry:

Another 18th century carrot pudding recipe from the Cookbook

Another 18th century carrot pudding recipe from the Cookbook

To Make a Carriott Pudding Take a penny loaf greated, the same quantity of carriots, boyled and pounded very fine, half a pint of cream boyled & could, half a pd of melted butter, half a pd of sugar, 6 eggs, 3 whites, 2 spoonfulls of brandy, half a nutmeg.  Bake it in wth puff paste about it it in a dish.

This carrot pudding recipe has the most complete instructions of all

This carrot pudding recipe has the most complete instructions of all

To Make a Carrot Pudding When your carrots are well boiled & peeled, weigh a light pound & pound them fine. Beat the yolks of nine eggs very well, a little more then half a pound of sugar, a large teacup of brandy or ratifie. Lay the carrots before the fire, on a dish, to dry for some time. After you pound them & dry the sugar, which makes it lighter, put paste in your dish. When just going in to the oven, melt two ounces of butter in a little cream & put to it & mix all well to gather. Three quarters of an houre baks it.

They might not be as extraordinary as stuffed carrot fingers, but we think these carrot puddings look pretty good fun!

Thinking of giving them a try? If you do, be sure to let us know how you get on… Email us at archives@westminster.gov.uk, or leave a comment here on the blog!

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