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Kartoffelkratzet - Kartoffelschmarren Recipe
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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) 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
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