| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
German |
German, Vegetables |
4 |
Servings |
INGREDIENTS
| 500 |
g |
Potatoes, a generous lb |
| 1 |
|
Water, a generous quart |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 |
T |
Caraway seed |
INSTRUCTIONS
Peel the raw potatoes, slice them, and boil in very salty water until
tender. Drain the water. Scatter the caraway seed over the potatoes,
cover, and on low heat, let dry for 2 to 3 minutes. The potatoes are
served in a bowl, and frequently the cook would pour melted butter
over them. SALZKARTOFFELN: As above, but omit the caraway seed.
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, 9/92 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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