| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Dutch |
Penndutch, Breakfast, Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
|
Med Potato, raw |
| 2 |
|
Egg, separated |
| 1 |
ts |
Salt |
| 1 1/2 |
tb |
Flour |
| 1/2 |
ts |
Baking powder |
INSTRUCTIONS
Grate the potatoes and add the beaten egg yolks. Stir in the flour, baking
powder and salt and mix well. Fold in the stiffly beaten egg whites. Cook
by spoonfuls in heavy skillet in hot fat. Serve with apple sauce. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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