Spinach Pudding

(Recipe excerpted as it appears in “The Vilna Vegetarian Cookbook,” by Fania Lewando.)

Wash and cook 1 pound spinach, place in a colander and squeeze out the water. Puree in a food mill or food processor. 

Add 3 grated apples, ½ teaspoon almond extract, 2 tablespoons ground almonds, 3/4 cup raisins, 3 tablespoons sugar and 6 egg yolks, and mix everything well. 

Beat the 6 egg whites into a meringue and fold into the batter. 

Then grease a pan with butter, sprinkle with a thick layer of bread crumbs, pour in the batter and bake in a hot oven (400 degrees) for 1 hour.