AmericanDessertDessert
Aunt Myrtle's Carrot Pudding
A dessert recipe from Dorothy Valentine (Stanford).
Synced from myBrain/food_and_recipes/transcribed/Aunt Myrtles Carrot Pudding.md
Cook time90 min steam
Servings2 coffee-can puddings
Serving size1 slice
Effortproject
OvenNot listed
01
Ingredients
- 1 cup raw shredded carrots
- 1 cup raw shredded potatoes
- 1 cup sugar
- 1 cup flour
- 2 cups raisins
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. salt
- 1 tsp. soda
- 1/2 cup melted butter
02
Directions
- 1
Mix the sugar and butter well. Add the carrots and potatoes. Combine the flour, spices, salt and soda, sift and add to the first mixture. Add the raisins. Mix well. Fill oiled 1 lb. coffee cans half full. Cover with foil and steam 1 1/2 hours. Serve with vanilla hot sauce.
03
Transcription notes
- Printed heritage cookbook page, clean type, high confidence. A carrot-potato steamed holiday pudding. ---
Source details
- Attribution
- Dorothy Valentine (Stanford)
- Origin
- Stanford, Montana, 1928
- Source type
- printed cookbook
- Source file
- scanned_recipes/montana_oldest_receipes/mont_oldest_recipes_jim_kitchen_cabinet.pdf
- Source page
- 118 of 218
- Transcribed
- 2026-07-27
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