Passover Carrot Pudding
| 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)
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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