Passover carrot pudding

8 Servings

Ingredients

Quantity Ingredient
¾ cup Raw carrots, (scraped and grated)
¾ cup Sugar
4 Eggs, (separated)
½ cup Blanched almonds, (finely ground)
¼ Rind lemon, 1/4 (grated)
1½ teaspoon Sweet red wine

Directions

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@...> on Mar 27, 1997

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