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Rivel (Crumb) Pie

A historical recipe from Pennsylvania Dutch Cooking, by Anonymous.

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A historical recipe

Pennsylvania Dutch Cooking, by Anonymous. Project Gutenberg eBook #26558.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 1 ingredient

  1. 1/2 cup butter

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. 1 cup flour 1/2 cup sugar 1/2 cup butter and shortening mixed Mix or "crumb" the above ingredients together with the hands to form small lumps or rivels.
  2. Stew the rivels into a prepared pastry shell and bake in a hot oven (400-f) for 30 minutes.
  3. Some spread 2 tblsps.
  4. of molasses over it before baking.

Plating

Source Public domain in the USA
Credit

From Pennsylvania Dutch Cooking, by Anonymous. Digitised by Project Gutenberg, eBook #26558 (https://www.gutenberg.org/ebooks/26558). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.