Carrot Pudding
Beat a large carrot tender: bruise it well, and mix with it a tablespoonful of biscuit beaten to powder or four Naples biscuit, four yelks and two whites of eggs, a pint of scalded cream, some rose, or orange flower water, a little ratafia, nutmeg, and sugar. If you have no scalded cream, raw will do, if very thick. Put a little rim of paste round the dish, and bake it. Put orange, lemon or citron, cut in good sized bits.