vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Consommé with Potato Dumplings
From European and American cuisine, 1914
Serves 1
Dumplings may be boiled in salted water and placed in the tureen with soup poured over.
Presented as published in 1914. 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
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 8. The excerpt below is the record exactly as published.
Consommfi with Potato Dumplings. — Prepare a consomm6 as directed. Boil 2 large potatoes with their skins, and when cold peel and grate them ; stir Y^ ounce of butter to a cream, add the yolks of 2 eggs, a little salt, a sprinkle of nutmeg, and Yi teaspoonful of farina
Cook this with the app: pantry check, scaling, and the assistant.