How a 1777 Scottish recipe transforms humble carrots into a dessert
In short: Discover the culinary techniques of 18th-century Edinburgh. This video demonstrates a carrot pudding recipe from the 1777 printing of 'Cookery and Pastry,' showing how historical ingredients and methods create a unique, orange-flavored treat.
The recipe originates from the teachings of Mrs. Maciver, a noted teacher of culinary arts in Edinburgh. It involves a labor-intensive process of beating carrots in a mortar to a fine consistency before combining them with sweet cream, eggs, and sugar.
To achieve a flavor profile similar to an orange pudding, the dish is seasoned with cinnamon or orange zest. The final step involves incorporating eight ounces of oiled butter just before baking, reflecting the rich, textured desserts of the late 1700s.
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Sources
- Summary by Intellect · source: 1777 Scottish Carrot Pudding Recipe - Old Cookbook Show - Glen And Friends Cooking
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