Rahm-fleckle (sweet or sour cream dumplings)
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Recipe by: dorontina
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
5 Potatoes, boiled in their 1/8 l Cream or sour cream (1/2 cup
-jackets and then grated -plus 1/2 Tbsp)
5 tb To 6 tb flour A few tart apples, peeled
1 Egg -and thinly sliced
1 ds Salt 80 g Butter (1/3 cup)
Mix the grated potatoes, flour, egg, and salt, and knead into a
dough. Roll out to 1/5 of an inch thickness, and put into a greased
pan. Spread the cream our sour cream over the top, then cover with
the sliced apples. Bake at medium heat. Cut into squares and serve
hot, covered with cream.
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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