KARTOFFELKRATZET - KARTOFFELSCHMARREN

      Title: KARTOFFELKRATZET - KARTOFFELSCHMARREN
  Categories: Vegetables, German
       Yield: 4 Servings
  
     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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