| 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
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