German potato griddle cak

100 Servings

Ingredients

Quantity Ingredient
3 quarts WATER; WARM
3½ gallon WATER; WARM
20 EGGS SHELL
3 pounds SOUR CREAM 12 OZ
11 ounces MILK; DRY NON-FAT L HEAT
6¼ ounce ONIONS DRY
4 pounds POTATOES FRESH
1⅝ pounds FLOUR GEN PURPOSE 10LB
8 ounces SHORTENING; 3LB
½ teaspoon NUTMEG GROUND
2 teaspoons PEPPER BLACK 1 LB CN
¼ teaspoon THYME GROUND
2 ounces SALT TABLE 5LB

Directions

TEMPERATURE: 375 F. GRIDDLE

:

1. COVER POTATOES AND ONIONS WITH WATER; SOAK 15 MINUTES. BRING TO A BOIL;

SIMMER 15 MINUTES OR UNTIL SOFT BUT NOT MUSHY. DO NOT OVERCOOK. DRAIN IMMEDIATELY OR MIXTURE WILL BE TOO MOIST.

2. BEAT POTATO AND ONION MIXTURE IN MIXER BOWL AT MEDIUM SPEED 2 MINUTES.

3. RECONSTITUTE MILK; ADD EGGS. ADD TO POTATO MIXTURE; BLEND AT LOW SPEED 1 MINUTE.

4. ADD FLOUR, SALT, PEPPER, NUTMEG, THYME, AND MELTED SHORTENING OR SALAD OIL TO MIXTURE; BLEND AT LOW SPEED 2 MINUTES.

5. DROP ¼ CUP (1-NO. 16 SCOOP) BATTER ONTO LIGHTLY GREASED GRIDDLE. COOK UNTIL WELL BROWNED, ABOUT 2½ TO 3 MINUTES ON EACH SIDE.

6. SERVE WITH 1 TBSP SOUR CREAM.

:

Recipe Number: Q01900

SERVING SIZE: 2 CAKES (3

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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