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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Dutch Penndutch, Vegetables 1 Servings

INGREDIENTS

2 c Carrot, cooked mashed
1 c Suet, chopped
1 c Molasses
1 Egg
1 t Baking soda
*dissolved in:
1/4 c Water, hot
2 T Brown sugar
1/4 t Salt
1/2 Lemon, grated rind of
1 t Allspice
1 t Cinnamon
1 t Nutmeg
1 t Cloves
1/2 c Raisins
1/2 c Currants
1/2 c Citron, chopped
1/2 c Flour

INSTRUCTIONS

Mix all the ingredients together, adding the dissolved baking soda
last. Put into a buttered mold and steam for 3 hours. (May need to  use
extra flour to thicken the batter). 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1907
Calories From Fat: 69
Total Fat: 8g
Cholesterol: 186mg
Sodium: 2071.2mg
Potassium: 6733.1mg
Carbohydrates: 464g
Fiber: 12.8g
Sugar: 313.5g
Protein: 19.5g


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