German Dumpling

Ingredients

• 2 lbs. potato pulp
• iy2 ounces butter
• 5 ounces flour
• 2 eggs
• 2 yolks
• y2 lb. flour
• y2 lb. melted butter
• 4 eggs
• 2 gills milk
• fried bread crust

Method

1. 1

   Poach in salt water for 5 minutes.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 183. The excerpt below is the record exactly as published.

German dumpling, 2 lbs. potato pulp, iy2 ounces butter, 5 ounces flour, 2 eggs, 2yolks, or y2 lb. flour, y2 lb. melted butter, 4 eggs, 2 gills milk, fried bread crust, sea. poached in salt water, 5 minutes. Knepfi, y2 lb. flour, 5 eggs, milk, sea. according to article. Kong I off, 1 lb. flour, y2 ounce yeast, % ounce sugar, % ounce salt, 1 lb. butter, 2 ounces malaga, 10 eggs, let rise. Lasagne, A flat macaroni. Same preparation. ~~ 378 — PASTE AND FARINACEOUS Lute or Reper, Flour mixed w. water for lute and flour and white of eggs for reper. Macaroni, Divers names. Large zita, medium mezzani, fin macheroncelli, small spaghetti or vermicelli, all macaroni cooked in salt boiling water poached 20 mi¬ nutes, Napolitaine thi. w. tom. pu. butter, grated par- mesan cheese, sea. Italian, w. cheese and butter or milanaise. Gratin thi. w. butter, cheese on dish, baked, Sicilienne w. coulis of beef, onions and tom. on dish, layer of macaroni and sa. cheese on top, baked. Caruso style, finest spaghetti, cooked plain, separate sauce made of onions, fresh tomatoes, garlic, sea. and grated Parmesan cheese, do not break spa¬ ghetti, also divers styles w. chicken livers mu. truf. and divers puree according to style. Melba, Very thin, sliced bread, toasted dry. Merveilles, French cruller, 1 lb. flour, 3 ounces butter, ^4 ounce sugar, 4 eggs, salt fancy cut, fried in good grease, sprinkled w. vanilla sugar. Meringue, Ordinary, 1 lb. sugar, 12 whipped whites eggs, very hard, y± ounce salt, vanilla or Italienne mix whites w. cooked sugar, large ball 40 degrees. Muffins, 1 lb. flour, 1 ounce yeast, y2 ounce salt, y2 qt. milk, let rise 12 hours, bake moderate oven. Nougat, Chopped almonds, 1 lb. sugar, y3 ounce juice of lepion, cooked light caramel, divers styles. Nouilles, “Noodles”, 1 lb. flour, 15 eggs yolks, y2 ounce salt, after 1 hour rolled thin, keep dry, cooked in boiling water, same w. 5 eggs or yolks and 3 eggs. Pain, “Bread”, variety indefinite (see article bread). Pain Azime, Bread, unleavened bread, very fine flour, salt and water, divers styles, rolled very thin. Pain au La it, Milk bread, 2 lbs>. flour, 12 ounces dough yeast or 1 ounce yeast (see bread article.) Pain au Beurre, y2 lb. butter, y2 qt'. milk, 1 ounce sugar, salt and warm water, let rise all night, made oval shape, cut in center brush w. beaten yolk, cooked hot oven. Pain Biscotte, 1 lb. flour, 12 ounces sugar, 4 ounces butter, 8 eggs yolks, salt, 1 zest lemon, cooked mo¬ derate oven. 379 — CANCEL’S CULINARY ENCYCLOPEDIA Pain cTEpice, French ginger bread, 1 lb. flour, hot ho¬ ney 1 lb., sugar 5 ounces, 1 ounce chopped almonds, 2 ounces chopped orange and citron, ounce Bi-car¬ bonate Soda cooked moderate oven. Matzoth, Dry cake unleavened bread, jewish style. Pancake dipped in milk, add beaten eggs. Panade, Bread crumbs soaked in milk or water and used in the preparation of forcemeat and stuffing. Also bread soup, or 3 gills water, salt, 1 y2 ounces butter, boiling, add flour. Pancake, German, 3 ounces flour, 3 eggs, salt, sugar, butter, in pan w. hot butter. Perdu (Pain), “French toast”, sliced bread dipped in beaten eggs w. cream and sugar, flavor, fried in butter, golden colored, sprinkled w. sugar, serve w. jelly, jam, cream or syrup. Panure, Grated bread crumbs, fresh or dry, used for breaded divers articles, dipped in butter or English style in flour and beaten eggs and rolled in bread crumbs, etc. Pate de carton, “Papier-mache”, 6 lbs. whiting, 2 lbs. glue, 1 lb. white paper, 1*4 lb. flax seed oil, 4 ounces flour, soak and pound. Pate d’ltalie, All Italian paste, comes ready in box. Pate a Pain, (See bread article.) Pate de Pierre, Stone paste, 1 lb. glazed sugar, 3, ounces Adraganth gum,, 3 ounces oil, 3 ounces whiting, 1 y2 ounces starch. Pate de Riz, Ground raw rice diluted w. cold water, add boiling water. Cooked hard. Scotch, Short bread, 1 lb. flour, y2 lb. butter, y2 lb. sugar, 2 eggs, mix butter, flour, sugar and eggs, beat. Make small bread. Brush w. beaten eggs sprinkled w. sugar. Baked. Pie, 1 lb. flour, y2 lb. butter or lard, little ice water, salt, do not work too much. Polenta, Corn meal mush, an Italian dish, y2 lb. corn- meal, 1 qt. water, y2 ounce salt, cooked 25 minutes, add 2 ounces butter and 2 ounces grated Parmesan cheese, divers styles. Pretzel, Special. Dry bread very salted. — 380 — PASTE AND FARINACEOUS Profiterole, Cream puff paste. See pate a choux, omit sugar. Quenefe, See “Kloses”, poached in salt boiling water. Ramequin, Cream puff paste, w. grated swiss cheese, or cut in dice, omit sugar. Raviolis, Noodle paste fil. divers sal picon, w. tom. or sauce and cheese according to name. Bake. Sable, 1 lb. flour, %. lb. sugar, % ,1b. butter, 3 hard yolks

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