| 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