Meat Dumplings, German Style
From The Carbon County cook book, 1926
The Germans serve the dumplings also with sauerkraut.
Presented as published in 1926. 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 The Carbon County cook book (1926), page 30. The excerpt below is the record exactly as published.
Meat Dumplings, German Style. Dice 14 loaf stale bread, add warm milk just enough to hold together. Fry in butter 1 cup ham sausage or any meat with a little onion until warm. Pour over bread with 4 eggs slightly beaten, some <hopped parcley and enough flour to make ingredients hold
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