| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Cakes, Penndutch |
1 |
Servings |
INGREDIENTS
|
|
Pastry |
|
|
Liquid: |
| 1/2 |
c |
Molasses |
| 1 |
|
Egg yolk, well beaten |
| 1/2 |
T |
Soda |
|
|
Dissolved in: |
| 3/4 |
c |
Water, boiling |
|
|
Crumbs: |
| 3/4 |
c |
Flour |
| 1/2 |
c |
Brown sugar |
| 2 |
T |
Shortening |
| 1/8 |
t |
Nutmeg |
| 1/8 |
t |
Ginger |
| 1/8 |
t |
Cloves |
| 1/2 |
t |
Cinnamon |
| 1/4 |
t |
Salt |
INSTRUCTIONS
1936
Combine the ingredients for the liquid part mixing well. Combine the
dry ingredients for the crumbs, working in the shortening. Line a pie
pan with pastry. Make alternate layers of crumbs and liquid. Top with
crumbs and bake at 450-F until crust edges start to brown. Reduce heat
to 350-F and bake until firm (about 20 minutes). Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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