Categories: Vegetables, German 
      Yield: 4 servings 
  
    500 g  Potatoes, cooked in their           3 tb Flour 
           -jackets, and peeled (a             1 ds Salt 
           Generous lb)                        1 tb Sugar 
      2    Eggs                              100 g  Lard (1/2 cup less 1 Tbsp) 
      1 tb Sour cream or milk              
  
  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