| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | German | Vegetables, German | 4 | Servings |
INGREDIENTS
| 500 | g | Potatoes, cooked in their jackets, and peeled (a |
| Generous lb) | ||
| 2 | Eggs | |
| 1 | tb | Sour cream or milk |
| 3 | tb | Flour |
| 1 | ds | Salt |
| 1 | tb | Sugar |
| 100 | g | Lard (1/2 cup less 1 Tbsp) |
INSTRUCTIONS
From grandmother's more thrifty times; rarely encountered today. Grate the potatoes, then combine with the other ingredients to a viscous mixture. Fry the potato mixture in the hot lard. This used to be served with rhubarb. 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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