To Make A Carrott Pudding
From the treasured pages of Cookery book of Jane Webb, compiled by several people
Written by Jane Webb
To Make A Carrott Pudding
"Take a quart of cream or milk a pound of Naples Biskett grated & three quarters of a pound of carrott grated half a pound of Dish butterr melted twelve Eggs 2 leave out half the whites a spoonfull of flower some grated nuttmegg put in a good glass of sack sweeten it to your tast garnish your dish with puff paste, one hour bakes it"
Note on the Original Text
The original recipe uses spellings and abbreviations typical of English domestic manuscripts in the 18th century—'carrott', 'biskett', 'flower', 'nuttmegg', and 'sack' (meaning flour, nutmeg, and sherry-like fortified wine). Ingredients are listed with approximate amounts and practical instructions rather than precise measurements, relying on the cook's experience and intuition. Directions are delivered in a run-on narrative with little punctuation, characteristic of the hands-on, oral transmission of recipes at the time. Modern versions require translation into measured quantities and step-by-step instructions for clarity and replicability.
Title
Cookery book of Jane Webb, compiled by several people (1738)
You can also click the book image above to peruse the original tome
Writer
Jane Webb
Era
1738
Publisher
Unknown
Background
A delightful glimpse into the culinary world of early 18th-century England, this manuscript offers a playful array of recipes and kitchen wisdom, reflecting the tastes and ingenuity of its era.
Kindly made available by
Folger Shakespeare Library
This carrot pudding recipe hails from England and is preserved in a recipe book by Jane Webb, dating from around 1725 to 1750. During this period, carrots were commonly used in English desserts due to their natural sweetness, especially before the widespread availability of affordable sugar. Puddings like this often appeared on affluent tables and would be served as a luxurious final course. Naples biscuits, once a staple for thickening and adding structure to sweet puddings, are no longer commonly found, but ladyfingers perform admirably as a modern stand-in. The use of fortified wine (sack) and abundant eggs reveal the rich, celebratory nature of this dish.
Back in the 18th century, preparing this pudding would have required a sturdy grater for the carrots and biscuits, a large mixing bowl, and wooden spoons for stirring. The mixture would be baked in a deep baking dish or earthenware pudding basin, and the lining of puff paste (puff pastry) would be made by hand. Baking would have occurred in a brick or stone oven, often heated by wood or coal, where temperature control was an art in itself rather than a science.
Prep Time
30 mins
Cook Time
1 hr
Servings
12
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 12 oz carrots (grated)
- 4 cups whole milk or heavy cream
- 1 lb ladyfingers or savoiardi biscuits (grated, as a substitute for Naples biscuits)
- 1 cup (2 sticks) unsalted butter (melted)
- 12 eggs (use only 6 egg whites)
- 1 tbsp plain flour
- 1 tsp freshly grated nutmeg
- 3 tbsp sherry or sweet white wine (as a substitute for sack)
- 1/2 cup granulated sugar (or to taste)
- 1 sheet (about 9 oz) puff pastry
Instructions
- To recreate this delightful 18th-century Carrot Pudding, start by preheating your oven to 350°F.
- Grate 12 ounces of carrots and set aside.
- In a large bowl, whisk together 4 cups of whole milk or heavy cream with 1 pound of finely ground ladyfinger biscuits (as a substitute for Naples biscuits).
- Melt 1 cup (2 sticks) of unsalted butter and add to the mixture.
- Beat 12 eggs, reserving half of the egg whites for another use, and whisk these into the bowl.
- Add 1 tablespoon of plain flour and a generous grating of nutmeg (about 1 teaspoon).
- For a touch of authenticity, stir in 3 tablespoons of sherry or sweet white wine, and sweeten the mixture with sugar to taste (about 1/2 cup is suggested, but adjust as preferred).
- Line your baking dish with a layer of puff pastry.
- Pour the batter into the prepared dish and smooth the top.
- Bake for about 1 hour, or until set and golden.
- Serve warm or at room temperature, perhaps dusted with a little extra nutmeg.
Estimated Calories
530 per serving
Cooking Estimates
Preparing the ingredients, including grating the carrots, mixing, and lining the baking dish takes about 30 minutes. Baking time is about 1 hour. This recipe makes enough for 12 servings, and each serving has about 530 calories.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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