| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Penndutch, Cakes |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sugar |
| 1 |
lb |
Flour |
| 1 |
lb |
Butter |
| 10 |
|
Egg |
| 1/2 |
ts |
Nutmeg |
|
|
Brandy |
INSTRUCTIONS
Work butter and sugar together until very creamy. Add eggs, one at a time,
alternately with the flour. Each egg should be worked in for at least 5
minutes. Work this way for 1 hour. Should there be any flour left, add it
to the mixture. Add the nutmeg and a wine glass of brandy. Put into a very
deep pan, lined on sides and bottom with greased paper. Bake at 325-F on
small stand in lower part of oven for 2 hours. If coal stove is used, watch
the fire very carefully. The oven temperature must not rise or fall
suddenly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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