Informational Site NetworkInformational Site Network
Privacy
 
Home Recipes Cook Books Food Categories Featured

PERFECTION POTATO CAKES

(German) - (Pennsylvania Germans)







1 cup of boiled mashed potatoes.
1 cup sweet milk.
1 cup water in which 1 Fleischman yeast cake was dissolved.
2 cups soft A sugar.
1/2 cup butter and lard mixed.
2 eggs.
A little salt.
About 7 cups of flour.
Cream the sugar, butter and eggs together. Add mashed potatoes, milk
and cup of water containing yeast, alternately with the flour, until
about 7 cups of flour have been used, making a dough as stiff as can
be stirred with a spoon. Stand, covered, in a warm place by the range
until morning. These should be set to rise about nine o'clock in the
evening. The following morning take pieces of the dough, on a
well-floured bake board; roll about one inch thick, to fit in pie
tins, place in pie tins to raise; when doubled in bulk spread with
melted butter and sprinkle sugar thickly over top and bake in a
moderately hot oven until lightly browned on top. This quantity of
dough makes six cakes.
Instead of brushing the cakes with above mixture, place in a bowl 1/2
cup of soft A sugar, 1/2 cup flour, a tiny pinch of salt and baking
powder each and 2 tablespoonfuls of butter (not melted), mix all
together as crumbly as possible, then the crumbs were sprinkled
thickly over tops of cakes, which had been brushed with a mixture of
milk and sugar. Place cakes in oven when raised; bake 20 minutes.
This recipe was given Mary by an old "Bucks County" cook, noted for
the excellence of her raised cakes.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1434 times.

Home Made Cookies.ca