Title: Fastnacht or Fat Cakes
Categories: Cake
Yield: 4 Servings

Text

Take 3 tincupfuls of sweet cream, 1 tincupful of sour cream, 3 eggs, 1 teaspoonful of cream of tartar, 1 teaspoonful of soda, 2 tablespoonfuls of salt. Use 8 tincupfuls of flour, or enough to make a dough stiff enough to handle without sticking to the fingers. Then roll out in squares and fry in hot lard. Cut dough with cake cutter, using something round to cut holes in the middle of the round cakes. Make diamond-shaped holes in the square cakes. (Laurel Hill, Pa.)

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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