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Kartoffelkratzet - Kartoffelschmarren Categories: vegetables, german 500 gm potatoes, cooked in their jackets,; and peeled (a 1 generous lb) 2 eggs 1 tablespoon sour cream or milk 3 tablespoon flour 1 dash salt 1 tablespoon sugar 100 gm 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 Yield: 4 servings |
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