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(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)

Peel and grate five or six large potatoes and one onion. Soak some bread
and two or three crackers. Press out the water and add to the potatoes
and onion, salt to taste. Add two tablespoons of boiling fat and one
beaten egg. Have plenty of hot fat in pan, put in the pudding, pour over
it one cup of cold water. Bake in hot oven one hour.
Two slices of white bread, one inch thick, will be sufficient bread for
this schalet.

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