| 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 |
tb |
Matzo meal |
| 1 |
c |
Sugar |
| 1/2 |
c |
Red sweet wine |
| 8 |
|
Eggs; separated |
| 1/2 |
c |
Cold water |
| 1/2 |
c |
Honey |
| 1 |
ts |
Potato flour |
| 2 |
|
Eggs; separated |
| 1 |
c |
Red wine |
| 1 |
ts |
Orange rind |
INSTRUCTIONS
WINE SAUCE
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, 1998
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