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GRANDMOTHER'S MOLASSES CAKES

(German) - (Pennsylvania Germans)







One quart of New Orleans molasses, 3 eggs, butter size of an egg.
Place all together in a stew-pan on range, allow it to come to boil,
stirring constantly, and when cool stir in one tablespoonful of
saleratus dissolved in a very little vinegar, and about 3 pounds of
flour. Do not have cake dough too stiff. Dough should stand until the
following day. Roll out at least 1/2 inch thick. Cut cakes as large
around as an ordinary coffee cup or cut with a knife into small,
oblong pieces, a little larger than half a common soda cracker. Bake
in a moderate oven. Should too much flour be used, cakes will be hard
and dry instead of soft and spongy. This very old and excellent recipe
had belonged to the grandmother of Sarah Landis. Cakes similar to the
ones baked from this recipe, also those baked from recipe for "honey
cakes," were sold in large sheets marked off in oblong sections,
seventy years ago, and at that time no "vendue," or public sale, in
certain localities throughout Bucks County, was thought complete
unless in sound of the auctioneer's voice, on a temporary stand, these
cakes were displayed on the day of "the sale," and were eagerly bought
by the crowd which attended such gatherings.











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