| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | German | 4 | Servings | |
INGREDIENTS
| 500 | g | Oatmeal, OR wheat flour a |
| generous lb | ||
| 1/4 | Water 1, 1 cup plus 1 Tbsp | |
| 3 | T | Lard |
| 1 | ds | Salt |
INSTRUCTIONS
From grandmother's more thrifty times; rarely encountered today. In a skillet, brown the oatmeal a bit. Then add water and salt. In a cast iron skillet, pan fry the resulting thick dough in the lard, tearing it into pieces in the process. 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, 8/92 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Opportunity may knock once, but temptation bangs on your front door forever.”