Potato-Carrot Charloote
1 cup grated carrots- 3/4 cup water
- 3 cups grated, drained potatoes
- 3 egg yolks, beaten
- 4 tablespoons cracker meal
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon ginger
- 4 tablespoons melted butter or fat
- 3 stiffly beaten egg whites
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 for 1 hour. Serve hot. Serves 6 to 8.