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BROWN "PFEFFERNUSSEN"

(German) - (Pennsylvania Germans)







For these German cakes Frau Schmidt used the following: 3 pounds of
flour, 2 pounds of sugar syrup, 1/8 teaspoonful of black pepper, 1/4
pound of lard, 1/4 teaspoon of cardamom powder, 1/4 pound of butter,
1/2 teaspoonful of cloves, 1/2 pound of brown sugar and 2 eggs.
Use as much "Hirschhorn Salz" as can be placed on the point of a knife
("Hirschhorn Salz" translated is carbonate of ammonia and is used for
baking purposes). Allow the syrup to heat on the range. Skim off the
top. When syrup has cooled mix all ingredients together and stand
aside for one week or longer, when form the dough into small balls
size of a hickory nut. Place on greased pans and bake half hour in a
slow oven.











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