Recipe for Carrot Pudding and Earrings

 Are you thinking about your Thanksgiving menus yet? Chances are you won’t want this one on there. It’s from one of my favorite handwritten recipe boxes, marked from a woman and “30s-40s-50s”. This one has a grocery list on the back of it, too.

“Carrott Pudding”

4 cups ground raw carrots 1 t. salt

1 cup ground suet  1 t. cinnamon

1 cup sugar 1 t. allspice

1 1/2 cup flour 1 t. cloves

1/2 lb. raisins/currants  2 t. Baking Powder

Mix dry ingredients and add to other ingredients which have been combined. Steam three hours and serve hot with hard sauce.

Interesting. Does it count as a vegetable even with the 1 cup sugar?

I’m in a silver and blue mood with earrings this week. I had to run a lot of stuff to the boutique this week, though not earrings, so I’m late making these for my designer friend SaraJo’s challenge. These are for me this time and all the beads are from vintage jewelry that I took apart. What are you creating this week?

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One Response to Recipe for Carrot Pudding and Earrings

  1. Sarajo Wentling says:

    Sometimes you just have to keep some for yourself! Love that you are up-cycling this week!

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