Austrian Potato Dumplings

Name: Austrian Potato Dumplings
Ingredients: Peel 5 potatoes; boil whole in salted water until tender; mix with 4 ^gs; i ounce of butter; add salt to taste; add flour enough to form into dumplings

From 365 foreign dishes, 1908

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

864Calories

41 gProtein

133 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories864 kcal

Protein41 g

Carbohydrates133 g

Fiber16 g

Sugars6.9 g

Total Fat43 g

Saturated Fat6.4 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol810 mg

Sodium332 mg

Potassium3469 mg

Calcium206 mg

Iron9.6 mg

Magnesium197 mg

Phosphorus829 mg

Zinc4.8 mg

Copper1 mg

Manganese1.2 mg

Vitamin D4 mcg

Vitamin C148 mg

Vitamin A320 mcg

Vitamin E2.2 mg

Vitamin K16 mcg

Vitamin B62.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.1 mg

Folate207 mcg

Choline679 mg

Caffeine0 mg

Water751 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 1. The excerpt below is the record exactly as published.

Austrian Potato Dumplings. Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 ^gs and i ounce of butter ; add salt to taste. Mix well ; add flour enough to form into dumplings

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