Food recipes
Fastnacht Potato Cake
Fastnacht Potato Cake Ingredients: 2 potatoes 2 eggs 1 cup sugar 1 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup lard or other shortening 1 cup yeast dissolved in 1/2 cup hot water Flour Directions: Boil the pared potatoe...
Fastnacht Potato Cake
Ingredients:
2 potatoes
2 eggs
1 cup sugar
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup lard or other shortening
1 cup yeast dissolved in 1/2 cup hot water
Flour
Directions:
Boil the pared potatoes in enough water to cover them. Drain off the potato water and save. Mash the potatoes and beat lightly. Measure the potato water and add more water if needed to make 1 1/2 pints. Mix with the rest of the ingredients, using enough flour to make a fairly stiff batter. Cover and let rise in a warm place until morning. Knead in the morning, adding as much flour as is necessary. Let rise again. Spread on well-greased tins and when light (about 1-1/4 hours), brush melted butter over the top. Strew with \"rivels\" made by combining 1/2 cup sugar, 1/2 cup flour, and 2 tablespoons butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Ingredients:
2 potatoes
2 eggs
1 cup sugar
1 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup lard or other shortening
1 cup yeast dissolved in 1/2 cup hot water
Flour
Directions:
Boil the pared potatoes in enough water to cover them. Drain off the potato water and save. Mash the potatoes and beat lightly. Measure the potato water and add more water if needed to make 1 1/2 pints. Mix with the rest of the ingredients, using enough flour to make a fairly stiff batter. Cover and let rise in a warm place until morning. Knead in the morning, adding as much flour as is necessary. Let rise again. Spread on well-greased tins and when light (about 1-1/4 hours), brush melted butter over the top. Strew with \"rivels\" made by combining 1/2 cup sugar, 1/2 cup flour, and 2 tablespoons butter. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.