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RECIPES FROM THE RETRO HOUSEWIFE

SIDE DISH

CARROT-ALMOND RING, Swedish

Ingredients
  • 2 bunches carrots
  • ½ cup milk
  • ½ cup almonds
  • ½ tsp. salt
  • 2 tbsp. butter
  • 4 eggs, separated
  • 2 tbsp. flour
Preparation Instructions

Scrape carrots and boil until tender. Mash with fork or potato masher. 2 bunches render about 2 cups mashed carrots. Blanch almonds by covering with water, bringing to a boil, draining and rinsing in cold water. Pinch off skins. Chop or grate to consistency of rice. Melt butter in kettle, add flour and heat thoroughly before adding the milk gradually. Stir to avoid lumps, simmer 5 minutes, add mashed carrots, almonds and seasoning. Taste for additional flavor. Add the egg yolks and blend well. Put back on low heat and let it thicken 4 to 5 minutes. Remove and cool. Set oven for 350° 1 hour before serving time. Place container with water in oven in preparation for baking this ring. Grease a 9 x 3-inch ring mold generously. Whip egg whites stiff and fold into carrot mixture. Pour into mold. Place in water bath and bake 50 to 60 minutes or until firm. Let stand a couple of seconds before turning out on platter. Fill center with buttered green vegetables of your own choice. A few slices of tomato around the ring with a sprig or more of parsley will complete the dish both in color harmony and nutritive requirements

Contributed by Miss Alice M. Johnson, 1950

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