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Kartoffel Klosse (Potato Dumplings)
From Banquets of the nations, 1911
Serves 5
Can be eaten alone or with melted butter.
Presented as published in 1911. 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
447Calories
12 gProtein
101 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein12 g
Carbohydrates101 g
Fiber12 g
Sugars4.7 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium107 mg
Potassium2366 mg
Calcium81 mg
Iron5.5 mg
Magnesium131 mg
Phosphorus324 mg
Zinc1.8 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.2 mg
Folate88 mcg
Choline66 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 76. The excerpt below is the record exactly as published.
Kartoffel Klosse. (Potato Dumplings). Clean and grate eighteen large potatoes. Steep in cold water for a couple of hours, then press in cloths till as dry as flour. Mix the same in half the quantity of boiling puree of potatoes (mashed potatoes with a little milk and butter), a seasoning of nutmeg, and salt to taste- Flour the hands, and make into balls about the size of a tennis ball, putting a small crouton
Cook this with the app: pantry check, scaling, and the assistant.