Another Kind of Potato Dumplings

Ingredients

• 3% lbs. of boiled potatoes
• 1 tbsp. of salt
• 1/12 lb. of butter
• 2 cups of flour
• 4 — 5 eggs
• 1 pinch of nutmeg
• Salt water for cooking

Method

1. 1

   The potatoes are boiled, peeled and grated.

2. 2

   When they are cold, butter, eggs, nutmeg, salt and flour are stirred in.

3. 3

   The roll cubes are fried in butter until crisp, then medium sized dumplings are formed from this mixture with the roll cubes in the center.

4. 4

   Dip your hands into flour and make the dumplings round and firm, then roll them in flour and boil them in an open kettle 15 or 20 minutes.

5. 5

   The salt water must boil briskly before the dumplings are put in.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 87. The excerpt below is the record exactly as published.

ANOTHER KIND OF POTATO DUMPLINGS. Quantity for 6 Persons. 3% lbs. of boiled potatoes 1 tbsp. of salt 1/12 lb. of butter 2 cups of flour 4 — 5 eggs 1 roll cut into cubes 1 pinch of nutmeg Salt water for cooking

Cook this with the app: pantry check, scaling, and the assistant.