Late winter - early spring was when the 18th century diet was full dishes using root vegetables. In this episode we make a very yummy carrot pudding from Rebecca Price's late 17th century cookbook. RECIPE: Start with wet ingredients. Combine four egg yokes and two egg whites beaten, a cup of milk, a table spoon of honey, two ounces of sack, a pinch of nutmeg and mix well. Add eight ounces of shredded carrots and six ounces of bread crumbs. Stir in two ounces of Melted butter. Bake in a pre-buttered dish for 30-40 minutes at 350 degrees. Primitive Cookery Cookbook - jas-townsend.com/primitive-cookery-book-p-1434.html To learn more about or to purchase items in this video - bit.ly/1YKUcrH Our Website - www.jas-townsend.com/ Request a print catalog - jas-townsend.com/catalog_reque... Facebook - www.facebook.com/pages/Jas-To... Twitter - www.twitter.com/jas_townsend Cooking Blog - www.savoringthepast.net Instagram - instagram.com/jastownsendandson/

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