| 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
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”