Carrot Pudding 23 December 1898

This is a recipe from the Cambrian Newspaper for 23 December 1898

“Two cups of grated carrots, half a cup of fine suet, four tablespoonfuls of brown sugar, eight tablespoonfuls of flour, half a pound of raisins, half a pound of currants, one saltspoonful of salt, one teaspoonful of mace.
Boil for four hours, then bake for twenty minutes.
Nine husbands out of ten can be made to think it is a delicious plum pudding.”

Praise indeed

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