Carrot Pudding

Name: Carrot Pudding
Ingredients: 1/2 c. Crisco; 1/2 c. brown sugar; 1 egg; 1 c. grated raw carrots, firmly packed; 1/2 c. seedless raisins; 2 tsp. thinly cut lemon peel; 1 1/4 c. flour; 1/2 tsp. soda; 1 Tbsp. water; 1 tsp. baking powder; 1 tsp. salt; 1/2 tsp. cinnamon; 1/2 tsp. nutmeg; 1/2 c. chopped walnuts

14 ingredients

4 steps

Ingredients

1/2 c. Crisco
1/2 c. brown sugar
1 egg
1 c. grated raw carrots, firmly packed
1/2 c. seedless raisins
2 tsp. thinly cut lemon peel
1 1/4 c. flour
1/2 tsp. soda
1 Tbsp. water
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. chopped walnuts

Directions

1

Boil parsnips until almost tender; drain.
2

In a baking dish, melt butter or bacon drippings with enough brown sugar to form a syrup.
3

Place parsnips in this; season with salt and pepper.
4

Bake slowly until a golden brown.