Carrot Pudding - cooking recipe

Ingredients

1/2 c. Crisco
1/2 c. brown sugar
1 egg
1 c. grated raw carrots, firmly packed
1/2 c. seedless raisins
2 tsp. thinly cut lemon peel
1 1/4 c. flour
1/2 tsp. soda
1 Tbsp. water
1 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. chopped walnuts

Preparation

Boil parsnips until almost tender; drain.
In a baking dish, melt butter or bacon drippings with enough brown sugar to form a syrup.
Place parsnips in this; season with salt and pepper.
Bake slowly until a golden brown.