Buttered Carrots
A carrot pudding with dates & currants - contributed by Rebecca A. C. Smith

For 250 servings:

  • 30 lbs of carrots, peeled, rinsed and sliced thinly
  • water sufficient for boiling
  • 4 1/2 tsp salt
  • 1 3/4 lbs butter
  • 6 1/2 cups white wine
  • 1 1/2 cups currants
  • 1 cup brown sugar
  • 4 1/2 tsp cinnamon
  • 1 1/2 lbs dates, minced
OR: For 6-8 servings:
  • 1 1/4 lbs carrots
  • 1/8 tsp salt
  • 2 1/2 tbsp butter
  • 1/4 cup wine
  • 1 tbsp currants
  • 2 tsp brown sugar
  • 1/8 tsp cinnamon
  • 1 oz. dates.
Boil the carrots in water with salt for 10 minutes. Drain and mash carrots. Stir in all remaining ingredients. Simmer over low fire until heated through. I left out the "sippets" of toast in the original recipe on the theory that my diners wouldn't necessarily appreciate them and I'd just be left with a bunch of soggy toast to toss out. Serves about 250.

Lorwin, Madge; Dining with William Shakespeare; Athenneum, New York, 1976, P. 262.

Buttered Carrots is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Buttered Carrots © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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