| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | Breads | 60 | Servings | |
INGREDIENTS
| 3 | c | Granulated sugar |
| 1 | c | Vegetable shortening, melted |
| 3 | Eggs, well beaten | |
| 6 | sm | Potatoes (walnut sized), cooked and mashed |
| 3 | pk | Dry yeast, dissolved in |
| 1 | qt | Warm milk |
| 5 | lb | All-purpose flour |
INSTRUCTIONS
Mix in the evening. Grease top to keep soft and cover tightly. Set in a warm place to raise overnight. In morning, form Fastnachts with greased hands. Let them rise again and fry in deep vegetable shortening. Drain well on absorbent paper and roll in granulated sugar. Makes about 5 dozen Fastnachts. Mrs. Eugene Consler (Evaline) #1 Recipe by: York County Farm Women Cookbook - 1980 Posted to MC-Recipe Digest V1 #462 by [email protected] (Shermeyer-Gail) on Feb 01, 1997.
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