6 large raw potatoes
3 large carrots, diced
3 eggs
2 tsp. salt
1/4 C. flour
1 tsp. sugar
1 C. carrot liquid
Grate potatoes, add salt and pepper, the eggs slightly beaten. Parboil carrots, adding
sugar to the water, drain and reserve 1 cup carrot liquid. Mix potato mixture with
carrots, add liquid and flour. Place in a well greased pudding dish and let bake slowly
about 11/2 hours until all is tender and a golden brown. Serve with Stewed Prunes as a
vegetable. |
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