| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
German |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Oatmeal (OR wheat flour) (a generous lb) |
| 1/4 |
l |
Water 1 (1 cup plus 1 Tbsp) |
| 3 |
tb |
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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