Recipe - German Potato Griddle Cak

3 qt WATER; WARM
3 One half ga WATER; WARM
20 EGGS SHELL
3 pound SOUR CREAM 12 OZ
11 ounce MILK; DRY NONFAT L HEAT
6 One fourth ounce ONIONS DRY
4 pound POTATOES FRESH
1 5/8 pound FLOUR GEN PURPOSE 10LB
8 ounce SHORTENING; 3LB
One half teaspoon NUTMEG GROUND
2 teaspoon PEPPER BLACK 1 LB CN
One fourth teaspoon THYME GROUND
2 ounce SALT TABLE 5LB

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 One fourth CUP (1NO. 16 SCOOP) BATTER ONTO LIGHTLY GREASED GRIDDLE. COOK
UNTIL WELL BROWNED, ABOUT 2 One half 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, http://www.erols.com/hosey.