Passover Carrot Pudding

The Puritans declared the sanctity of all honorable work. In so doing, they rejected a centuries-old division of callings into “sacred” and “secular”… This Puritan rejection of the dichotomy between sacred and secular work has far-reaching implications. It judges every honorable job to be of intrinsic value, and integrates every vocation with a Christian’s spiritual life. It makes every job consequential by regarding it as the arena for glorifying and obeying God and for expressing love (through service) to a neighbor.

Leland Ryken

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Eggs	Jewish	Nuts, Passover, Side dish, Vegetables	8	Servings

INGREDIENTS

3/4	c	Raw carrots, scraped and
		grated
3/4	c	Sugar
4		Eggs, separated
1/2	c	Blanched almonds, finely
		ground
1/4		Rind lemon, 1/4 grated
1 1/2	t	Sweet red wine

INSTRUCTIONS

Use a fine grater to prepare the carrots. Beat the sugar and egg yolks
until light and thick. Add the carrots, almonds, lemon rind and wine.
Beat the egg whites stiff and fold them into pudding. Grease a 6 cup
casserole and coat with cake meal. Pour in pudding and bake at 325
about 60 min. until firm and well browned. Serve at once.  Enjoy,
Monica in Ct.  Formatted by Elaine Radis BGMB90B; MARCH '93  Posted to
JEWISH-FOOD digest V97 #102 by Nancy Berry  <nlberry@prodigy.net> on
Mar 27, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 254 Calories From Fat: 113 Total Fat: 13g Cholesterol: 111.7mg Sodium: 361.2mg Potassium: 131.9mg Carbohydrates: 22.4g Fiber: 1.1g Sugar: 19.6g Protein: 13.2g