Potato-carrot charlotte
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Grated carrots |
| ¾ | cup | Water |
| 3 | cups | Grated, drained potatoes |
| 3 | Egg yolks -- beaten | |
| 4 | tablespoons | Cracker meal |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Ginger |
| 4 | tablespoons | Melted butter or fat |
| 3 | Egg whites -- stiffly | |
| Beaten | ||
Directions
Cook the carrots in the water for 15 minutes. Let cool in the water.
Mix the potatoes, egg yolks, cracker meal, salt, sugar, ginger, butter or fat and the undrained carrots. Fold in the egg whites.
Turn into a greased 2-quart baking dish. Bake in Recipe By : Jennie Grossinger - "The Art Of Jewish