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(Mary Zins Family)

This is one made in my Cincinnati German family for more than 50 years. You need a double boiler which is a pan suspended in a second pan that is filled with boiling water. The purpose is to gently heat the sauce so it does not curdle. If you must heat the sauce over direct heat, do it over very low heat, it takes time.

8-9 large potatoes 1 c. sugar
4 slices bacon cut to 1/4 in. bits 1 c. cider vinegar
1/2 med. onion 1 tsp. salt
1 med. stalk celery 1 Tbs. dry mustard
4 eggs, well beaten

Boil potatoes in salted water. Peel while still very warm. Dice potatoes. Fry bacon to crisp, pour bacon and melted fat over potatoes. Add chopped onion and celery.

Mix sugar, salt, and mustard in top of double boiler. Add vinegar and beaten eggs mixing throughly. Cook stirring constantly until thick and creamy. Pour hot sauce over potato mixture and fold to coat potatoes.

Good hot but best cold after 2 days in the refrigerator.

Mary Zins


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Last updated October 24, 2004