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FASTNACHT POTATO CAKE

Category:    Bread
Yield:1 servings
 
      2    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
 
  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.
 

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