Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
1039
Calories
26g
Protein
19g
Fat
195g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 4 eggs , separated
- 75 grams white granulated sugar
- 25 grams butter
- 1 small cooking apple
- Grated zest of 1 orange
- 225 grams carrots
- Juice of 1 orange
- 1 teaspoon lemon juice
- 50 grams potato flour
Directions
1
Preheat the oven to 190°C (375°F).
2
Grease a 1-litre casserole dish .
3
Beat the egg yolks and sugar in a bowl until light and fluffy and pale in color.
4
Very finely grate the carrot and apple, then squeeze out and discard all the liquid.
5
Mix the grated carrot, apple, orange rind, orange and lemon juice, and flour.
6
Combine the egg and carrot mixtures.
7
Whip the egg whites until they are very stiff, and fold into carrot mixture.
8
Spoon mixture into the greased casserole dish.
9
Bake for 35 minutes or until golden brown.
Recipe sourced from
wikibooks