Kartoffel-Klop

Ingredients

• large and floury potatoes
• a quarter of a pound of butter
• three or four eggs
• a little salt
• little square pieces of bread which have been fried beforehand in butter

Method

1. 1

   Boil or bake the potatoes, peel when cold, and grate.

2. 2

   Cream butter and eggs, season with salt, and mix with grated potatoes and fried bread.

3. 3

   Form dumplings and boil in salted water for 15 minutes.

4. 4

   Serve with fried breadcrumbs or onions.

5. 5

   They can also be sliced and fried the next day.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.

Kartoffel-Klop Potato Dumplings Choose large and floury potatoes, and either boil them in their skins or bake them, so that they may be peeled after getting quite cold ; then grate them. Take a quarter of a pound of butter and three or GERMAN 29 four eggs, and stir to a froth, flavoured with a Httle salt (or anything else, according to fancy), and work into the grated potato some flour and little square pieces of bread which have been fried beforehand in butter

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