Glitscher Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 medium: Raw potatoes,
1 3/4 lbs: Potatoes, boiled in their jackets a day ahead
3 tbsp: To 4 tb, (heaping) flour
2: Eggs,
1/4 cup: Water,
Salt,
Directions:
So called for their well-known propensity to slip (glitschen) off
ones plate, Glitscher are also called Wetzsteine (whetstones)
because they are more or less the same shape (although shorter) as
the old-fashioned sharpening stones used for a sickle or scythe blade.
Grate the raw potatoes into a bowl full of water, then place in a
coarse muslin bag or wrap in a rolled-up dishtowel, and wring out
thoroughly. The boiled potatoes should be cooked a day in advance,
then peeled and grated on the following day. Combine the two, along
with the flour, eggs, and water, and mix thoroughly; season with
salt. Shape the dumplings with wet hands. The dumplings should be
fairly long and pointed at both ends. Cook in simmering salted water
for about 20 minutes.
Makes 4 to 6 servings.
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer,
Cooking Echo, 8/92
Source from luhu.jp
ones plate, Glitscher are also called Wetzsteine (whetstones)
because they are more or less the same shape (although shorter) as
the old-fashioned sharpening stones used for a sickle or scythe blade.
Grate the raw potatoes into a bowl full of water, then place in a
coarse muslin bag or wrap in a rolled-up dishtowel, and wring out
thoroughly. The boiled potatoes should be cooked a day in advance,
then peeled and grated on the following day. Combine the two, along
with the flour, eggs, and water, and mix thoroughly; season with
salt. Shape the dumplings with wet hands. The dumplings should be
fairly long and pointed at both ends. Cook in simmering salted water
for about 20 minutes.
Makes 4 to 6 servings.
From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon &
Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer,
Cooking Echo, 8/92
Source from luhu.jp