500 g potatoes (a generous lb)
1 liter water (a generous quart)
1 salt to taste
1 pepper to taste
1 tbsp caraway seed
Directions
Peel the raw potatoes, slice them, and boil in very
salty water until tender. Drain the water. Scatter
the caraway seed over the potatoes, cover, and on low
heat, let dry for 2 to 3 minutes. The potatoes are
served in a bowl, and frequently the cook would pour
melted butter over them.
SALZKARTOFFELN: As above, but omit the caraway seed.
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, 9/92
Servings: 4 servings
Kuemmelkartoffel (Caraway Potatoes) Recipe brought to you by Recipe Ideas
Categories: Meat; Potato; Vegetable
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Recipes as a concept can be traced way back into distant history, in fact as far back as ancient Egypt, and maybe further still. Having said that, generally, these ancient cook books were just simple pictorial recipes for preparing food.
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We hope you enjoy this Kuemmelkartoffel (Caraway Potatoes) recipe.
