CARROT PUDDING

         1 cup steamed, puréed carrots         5 eggs, separated
         2 oz sugar                            1 tsp cinnamon
         2 oz butter (½ stick)                 1 tbsp rose water

Beat the sugar and butter together until creamy. Beat in the egg yolks one at a time. Whisk the egg whites to soft peaks, and fold in along with the cinnamon and rose water.

Bake at 350° for about one hour, until it rises high and browned. Serve warm, or cool completely.

Adapted from “American Cookery” (1796). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!