Cookbook:Carrot Kugel
| Carrot Kugel | |
|---|---|
| Category | Jewish recipes |
| Servings | 4 |
Nutrition Facts | ||
|---|---|---|
| 4 servings per recipe | ||
| Serving size | ¼ recipe (150 g) | |
| Amount per serving Calories |
281 | |
| % Daily Value* | ||
| Total Fat 10g | 13% | |
| Saturated Fat 4.8g | 24% | |
| Trans Fat 0.1g | ||
| Cholesterol 199mg | 66% | |
| Sodium 157mg | 7% | |
| Total Carbohydrates 40g | 15% | |
| Dietary Fiber 2.9g | 10% | |
| Total Sugars 25g | ||
| Includes 19g Added Sugars | 38% | |
| Protein 7.8g | 16% | |
| Vitamin D 1mcg | 5% | |
| Calcium 61mg | 5% | |
| Iron 1.3mg | 7% | |
| Potassium 410mg | 9% | |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This is a traditional Jewish dish.
Ingredients
editProcedure
edit- Preheat the oven to 190°C (375°F).
- Grease a 1-litre casserole dish.
- Beat the egg yolks and sugar in a bowl until light and fluffy and pale in color.
- Very finely grate the carrot and apple, then squeeze out and discard all the liquid.
- Mix the grated carrot, apple, orange rind, orange and lemon juice, and flour.
- Combine the egg and carrot mixtures.
- Whip the egg whites until they are very stiff, and fold into carrot mixture.
- Spoon mixture into the greased casserole dish.
- Bake for 35 minutes or until golden brown.