Fastnacht Potato Cake



	Fastnacht Potato Cake breads, penndutch 2 each potato, large 2 each egg 1 cup sugar 1 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup lard 1 single or: 1/2 cup other shortening 1 cup yeast 1 single dissolved in: 1/2 cup water, warm 1 single 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.