| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | c | Grated carrots, raw lightly |
| packed | ||
| 1/2 | c | Shredded unpared apple |
| 1 | Lemon grated rind and juice | |
| 1/2 | c | Potato flour |
| 2 | T | Matzo meal |
| 1 | c | Sugar |
| 1/2 | c | Red sweet wine |
| 8 | Eggs, separated | |
| 1/2 | c | Cold water |
| 1/2 | c | Honey |
| 1 | t | Potato flour |
| 2 | Eggs, separated | |
| 1 | c | Red wine |
| 1 | t | Orange rind |
INSTRUCTIONS
1998 Here is a recipe I found for a carrot pudding which sounds delicious. Mix thoroughly carrots, apple, lemon rind, juice, potato flour, matzo meal, sugar wine, and egg yolks. Beat egg whites until stiff and fold into carrot mixture. Pour into well greased 8 x 8 inch pan and bake at 375degrees for 45 minutes. Serve hot. Wine Sauce: Combine water, honey and potato flour in saucepan. Cover and cook over low heat, stirring constantly, until thickened and smooth. Beat egg yolks well and without washing beaters add a small amount of hot mixture slowly. Slowly add to saucepan, stirring constantly. When thoroughly mixed, remove from heat. Stir in wine; beat egg whites and fold into mixture. Add rind. Pour over pudding. Posted to JEWISH-FOOD digest by Dobie607 <Dobie607@aol.com> on Apr 6,
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Nutrition (calculated from recipe ingredients)
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Calories: 2467
Calories From Fat: 437
Total Fat: 48.6g
Cholesterol: 1860mg
Sodium: 961mg
Potassium: 2599.9mg
Carbohydrates: 442.3g
Fiber: 12.6g
Sugar: 357.6g
Protein: 71.8g