Recipe - Passover Carrot Pudding

BAER (KFKC20B
Three fourths cup Raw carrots, (scraped and
grated)
Three fourths cup Sugar
4 Eggs, (separated)
One half cup Blanched almonds, (finely
ground)
One fourth Rind lemon, One fourth (grated)
1 One half teaspoon Sweet red wine

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 JEWISHFOOD digest V97 #102 by Nancy Berry nlberry@prodigy.net
on Mar 27, 1997