| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
Penndutch, Cakes |
1 |
Servings |
INGREDIENTS
|
|
*pastry |
|
|
*liquid: |
| 1/2 |
c |
Molasses |
| 1 |
|
Egg yolk, well beaten |
| 1/2 |
tb |
Soda |
|
|
*dissolved in: |
| 3/4 |
c |
Water, boiling |
|
|
*crumbs: |
| 3/4 |
c |
Flour |
| 1/2 |
c |
Brown sugar |
| 2 |
tb |
Shortening |
| 1/8 |
ts |
Nutmeg |
| 1/8 |
ts |
Ginger |
| 1/8 |
ts |
Cloves |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
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, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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