| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Jewish |
Side dish, Vegetables, Nuts, Passover |
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 |
ts |
Sweet red wine |
INSTRUCTIONS
BAER (KFKC20B
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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