6 To 8 potatoes
1/2 l Milk (1 cup plus 1 Tbsp)
1 tb Flour
Cracklings or breadcrumbs Boil the peeled potatoes, and then mash them. Put them into a ‘Mus’ pan, add milk, and – stirring constantly – bring to a boil. Stir in a smooth mixture of flour and a bit of milk. Should be served in the copper pan, with cracklings or roasted breadcrumbs on top. 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