Potato-Carrot Charlotte

Recipe Ingredients

1 cup	110g / 3.9oz	Grated carrots
3/4 cup	177ml	Water
3 cups	711ml	Grated, drained potatoes
3		Egg yolks - beaten
4 tablespoons	60ml	Cracker meal
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Sugar
1/2 teaspoon	2.5ml	Ginger
4 tablespoons	60ml	Melted butter or fat
3		Egg whites - stiffly beaten

Recipe Instructions

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 a 350 degree oven 1 hour. Serve hot. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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