| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | German | Desserts, German, Vegetables | 4 | Servings |
INGREDIENTS
| 500 | g | Boiled new potatoes, a |
| generous lb | ||
| 80 | g | Butter or lard, 1/3 cup |
| 1 | T | Flour |
| 1/2 | Water, 2 cups plus 2 Tbsp | |
| 1 | Bay leaf | |
| 1 | Piece lemon peel | |
| 1 | Clove | |
| 1 | Onion | |
| Salt and pepper to taste | ||
| 1 | T | Vinegar, or to taste |
| 1 | ds | Caraway seed |
INSTRUCTIONS
Melt the fat and add the finely chopped onion and flour. Saute until the onion is golden brown. Add the water and all the other seasonings. Cook for 1/2 hour. Strain the sauce and pour it over the hot, sliced potatoes. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 23
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.5mg
Potassium: 64.8mg
Carbohydrates: 5.4g
Fiber: <1g
Sugar: 1.7g
Protein: <1g