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Sunday, September 26, 2010

Carrot Pudding

2 cups grated carrots
2 eggs
1 cup raisins
2 cups flour
1/4 teaspoon cloves
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup shortening
1 cup sugar
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon soda
1 cup nuts
1/4 teaspoon allspice Cream sugar, shortening, and eggs. Add carrots. Add other ingredients. Mix well, pour into greased pan and steam for one hour.
To bottle three times recipe for 6 quarts. Double for 7 pints. Fill bottles half full, seal. Pressure cook at 10 pounds pressure for 40 minutes.

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