Saturday, October 4, 2014

Steamed Carrot Pudding with Vanilla Sauce, 1942-49

Steamed Carrot Pudding with Vanilla Sauce
"Throughout history, housewives and housekeepers have kept a close eye on their budgets and found creative ways to pinch pennies while providing delicious and nutritious food. Create a dish that interprets one historically-documented method of frugal cooking."
This recipe is from 'The Good Housekeeping Cook Book' 1942, 1944 & 1949.  It is a tasty lesson in frugality.  I did not use any of the suggested recipes in "Thrifty Meals" mostly because it would not have met the core definition of frugal, which is "sparing or economical with regard to money or food."  I took the challenge to be literally frugal, and use exactly what I had on hand to create a meal or part of a meal, without spending any additional money.  It was just a matter of finding a recipe that I had ingredients for.

no grating skin
Here is the recipe, you'll just have to turn your head to the side as Blogger insists on it being this way.  Stupid blogger.
I shredded everything, and despite my mother's jokes about "how much skin does the recipe call for?" I escaped with my knuckles intact.  I used suet as my kid is having a hard time with dairy (suet doesn't cream like shortening does, do not expect "light & fluffy").  This took the zest of 1 lemon, about 4 carrots, and 6 tbsp of grated suet.  That is a lot of hand grating on that old thing.

Stir everything in together.  It's really pretty & smells great at this stage. 

stir everything together
hey, look!  It's right way round!
Pop it in the mold, be sure to leave space (I chickened out on the one with the hole in it & used the solid).  It'll come out fine, so no worries, just grease & flour really well.  Cover with 2 layers of waxed paper & set in steamer or on rack in a larger pan.  Cover & steam 1 hr.  

Just before your pudding is done you'll need to start your vanilla sauce.  It takes about 10 minutes start to finish, but you'll want it hot.

more sideways reading for you.  Sorry.
  Very easy.  Just make sure nothing is lumpy going in.  Spoon out any surprise lumps later.  Stir for a little more than 5 minutes until it's clearish, then turn off the heat & add the other ingredients.  Very easy.
finished vanilla sauce with nutmeg

The pudding out of the steamer & unwrapped.  Some of the waxed paper stuck to the mold, but I think it will come off when I wash it.  It was really beautiful this way, and I prefer it to the duller upside down, but it's so sticky it would be hard to keep that glorious finish, which is why the vanilla sauce is so important. 

How Accurate Was It?
Everything according to the directions, with essentially the right tools & equipment, so very.  Wooden spoons are your friend here.  I cooked on a gas stove.

How Long Did It Take?
3 hours start to finish, though there were a few toddler breaks in there, so probably more like 2 hours total, 1 for prep & one to steam it.

How Much Did It Cost?
Everything was already on hand, and a lot of it had to be used soon or thrown out anyway - so goal accomplished, it reduced waste.

How Did It Taste?
Mom: This blows Evelin Peck's carrot cake out of the water.  (I've heard about EP's carrot cake my whole life, it's practically mythical).
Dad: Excellent.  I only ate 2 pieces.
John: This is as good as your chocolate cake  (FYI, that chocolate cake is among the best things I've ever eaten - ever.  NOTE: my husband doesn't like chocolate cake, but he likes that one).
Me: It's interesting.  It's good.  Very spicy & smells great.
John Robert: "NO!"  And he wouldn't eat it either.  He'd pick up a piece, smell it & shake his head & toss it aside.  Too many spices for baby.

Steamed Carrot Pudding is moist, savory, smells wonderful, has a great texture, the raisins are perfectly juicy, it's easy to eat.  I'm a fan.



Madame Berg said...

I want this now! It sounds and looks lovely.

Gail Kellogg Hope said...

It was yummy. Even cold it was delicious.