Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g Potatoes, cooked in their
-jackets, and peeled (a
Generous lb)
2 Eggs
1 tb Sour cream or milk
3 tb Flour
1 d Salt
1 tb Sugar
100 g Lard (1/2 cup less 1 Tbsp)
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
