| 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 | ts | Baking soda |
| *dissolved in: | ||
| 1/4 | c | Water, hot |
| 2 | tb | Brown sugar |
| 1/4 | ts | Salt |
| 1/2 | Lemon, grated rind of | |
| 1 | ts | Allspice |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1 | ts | 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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