| 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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