Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
196
Calories
8g
Protein
6g
Fat
24g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup Raw carrots, (scraped and grated)
- 3/4 cup Sugar
- 4 Eggs, (separated)
- 1/2 cup Blanched almonds, (finely ground)
- 1/4 Rind lemon, ¼ (grated)
- 1 1/2 tsp Sweet red wine
- =
Directions
1
Use a fine grater to prepare the carrots.
2
Beat the sugar and egg yolks until light and thick.
3
Add the carrots, almonds, lemon rind and wine.
4
Beat the egg whites stiff and fold them into pudding.
5
Grease a 6 cup casserole and coat with cake meal.
6
Pour in pudding and bake at 325 about 60 min. until firm and well browned.
7
Serve at once.
Recipe sourced from
fandom