15 g  Yeast

    500 g  Flour

    125 g  Butter- or lard-schmaltz

    200 g  Potatoes, boiled, skinned

     50 g  Butter

      5 tb Dairy sour cream

           Salt to taste
           Caraway seeds to taste
           Milk (a little)
  Crumble the yeast and mix with the luke warm milk and a little flour to
  form a preliminary dough. Let it rest for 30 minutes. In the meantime,
  grind the potatoes. Combine with the preliminary dough, the schmaltz and
  the rest of the flour. Roll out this dough to thin, plate sized rounds.
  Place on a greased baking sheet, spread butter and sour cream on top,
  sprinkle with salt and caraway seeds. Bake at 225 degrees Celsius until
  golden brown. Serve at once. Is usually accompanied by a good Franconian
  wine or dark beer.
  From: Kulinarische Streifzuege durch Franken, sigloch edition, 1980,
        ISBN 3 8003 0147 4; translated for you by Volkhart Baumgaertner