Recipe: Fastnacht Potato Cake

Title: Fastnacht Potato Cake
Categories: Penndutch, Breads
Yield: 1 servings

2 Lar -potato
2 Egg -
1 c Sugar -
1 ts Salt -
1/4 ts Nutmeg -
1/2 c Lard -
-*OR: -
1/2 c Other shortening -
1 c Yeast -
-*DISSOLVED IN: -
1/2 c Water, warm -
-flour -

DIRECTIONS ------------------------------------------------------------
Boil the pared potatoes in enough water to cover them. Drain off the
potato water and save. Mash the potatoes and beat lightly. Measure the
potato water and add more water, if necessary, to make 1 1/2 pints.
Combine with the rest of the ingredients, using enough flour to make a
rather stiff batter. Cover and let rise in a warm place until morning.
Knead in the morning, adding as much flour as is necessary. Let rise
again. Spread on well-greased tins and when light (about 1-1/4 hours)
brush melted butter over top. Strew with "rivels" made by combining
1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

Converted by MMCONV vers. 1.20



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