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Potato Dumpling
From Cassell's dictionary of cookery, 1892
Serves 1
This dish is common in North Germany and is cheap, simple, and wholesome.
Presented as published in 1892. 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
458Calories
16 gProtein
98 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories458 kcal
Protein16 g
Carbohydrates98 g
Fiber15 g
Sugars1.2 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol3 mg
Sodium1135 mg
Potassium1903 mg
Calcium238 mg
Iron29 mg
Magnesium145 mg
Phosphorus295 mg
Zinc2.3 mg
Copper4 mg
Manganese6.2 mg
Vitamin D0.2 mcg
Vitamin C23 mg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin B61.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.2 mg
Folate85 mcg
Choline4.5 mg
Water375 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1314. The excerpt below is the record exactly as published.
Potato Dumpling.— Take three parts of dry floury boUcd potatoes, and beat them till they are quite smooth. Put with them one part of wheaten flour, a little salt, and as much nulk as is wanted to make a tolerably firm paste
Cook this with the app: pantry check, scaling, and the assistant.