Potato Dumplings

Ingredients

• 9 medium-sized potatoes
• 1 quart water
• 1 tablespoonful salt
• 1/2 tablespoonful butter
• 1/2 teaspoonful salt
• 1/2 cupful flour
• 3 eggs

Method

1. 1

   Boil potatoes in water with salt.

2. 2

   When done, drain and press through a potato machine.

3. 3

   Mix with butter, salt, flour, and eggs.

4. 4

   Roll into balls and drop into boiling salted water; cook for 10-12 minutes.

5. 5

   Remove with a skimmer and serve, or roll in breadcrumbs and fry until light brown.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 313. The excerpt below is the record exactly as published.

1 teaspoonful salt, and cook till done. At the same time melt 1 ounce butter in a saucepan, add 1 tablespoonful fiour, stir, and cook 3 minutes ; add 1 pint of hot milk, a small bouquet, 6 whole peppers, Yg teaspoonful nutmeg, 1 even teaspoonful salt, cook 5 minutes ; then strain. Drain the po- tatoes in a sieve, return them in saucepan to the fire, pour over the sauce, toss them a few minutes over the fire ; sprinkle over 1 tea- spoonfnl chopped parsley, and serve. Potatoes h la Mattre d'H6tel. — Wash 1 quart medium-sized potatoes, place in a saucepan over the fire, cover with 1 quart cold 468 VEGETABLEa water, boil until done ; drain off the water, remove the skin, and cut the potatoes into slices ; return into saucepan. Mix 1 ounce butter with 1 even teaspoonful salt, 74 even teaspoonful white pep- per, Y4 teaspoonful nutmeg ; add gradually 2 tablespoonfuls lemon juice and 1 tablespoonf ul fine-chopped parsley ; add this to the potatoes, toss them for a few minutes over the fire ; add 1 gill of hot cream, and serve. In place of cream 1 gill of white broth may be taken. Potatoes ft la Diana. — Wash 6 large potatoes and bake them till done ; then remove ; cut them in half, remove the soft part, and mix it with 1 teaspoonful salt, 2 whole eggs, Yt teaspoonful nut- meg, and Vs gill of cream. Place a saucepan with 1 cup of milk and 2 ounces butter, a little salt, and a sprinkle of sugar over the fire; as soon as it boils add 4 ounces flour, stir, and cook to a smooth paste ; then remove, add it to the potatoes, mix all well together; form the preparation into egg-shaped balls; dip into beaten egg, roll in grated bread crumbs, and fry in hot lard to a fine golden color ; remove them with a skimmer, drain on paper, and serve on a hot dish. Potatoes Yiennoise. — Boil 8 peeled potatoes with 1 table- spoonful salt in 1 quart of water; when done drain and press through a potato press ; mix with 1 even teaspoonful salt, Y, even teaspoonful pepper, 2 ounces butter, the yolks of 3 eggs, Ys giU of cream, and 4 ounces grated Parmesan cheese. Mix well, and form the mixture into round balls the size of an egg. Sprinkle some flour on a pastry board, roll the potatoes into long shapes, thick in the center and pointed at the ends ; brush them over with beaten egg ; make two slanting incisions on top of each, lay them in a buttered pan, brush over again with egg, and bake to a fine golden color in a hot oven. Potatoes with Parsley Sauce.— Peel and wash 1 quart small potatoes, place with 1 quart of cold water in a saucepan over the fire, add 1 tablespoonf ul salt, boil until done. In the meantime YEGETABLBS. 469 melt 1 tablespoonful butter in a sancepan, add Yt tablespoonful flour, stir, and cook 3 minntes ; add lYt cupful hot milk, cook 3 minutes ; season with Y4 teaspoonf ul salt and 1 tablespoonful fine* chopped parsley. Drain the potatoes, return them for a few min- utes in saucepaii to the fire, add the sauce, and serve in a hot dish. HOW TO UTILIZE COLD POTATOES. Hashed Potatoes. — Chop fine some cold boiled potatoes ; for 1 pint of chopped potatoes melt Yt tablespoonful butter in a frying pan, put in the potatoes, season with Yt ^^^^ teaspoonf ul salt and Y4 eyen teaspoonful pepper, coyer, and fry over moderate fire 5 min- utes ; remoTe the cover, stir for a few minutes, and serve. Potato Dnmplliigs. — Boil 9 medium-sized potatoes in 1 quart water, and 1 tablespoonful salt ; when done, drain and press them through a potato machine or sieve ; put the potatoes in a bowl, add Yt tablespoonful butter, Yt teaspoonful salt, and Yt cupful flour, 3 eggs, mix all together ; then put a small portion rolled into a ball into boiling water, cook 10 minutes; if too soft it will not hold together, in that case add more flour. Form the preparation into balls the size of an egg, roll in flour, put them in a saucepan of boiling salted water, and cook 10 to 12 minutes, remove with a skimmer and serve ; or roll the boiled dumplings in bread-crumbs and fry them light brown in butter. Potato Dumplings with Bread Grofitons.— The same as in foregoing recipe, the only difference being to add in place of flour 4 tablespoonf uls grated bread crumbs. Another way is to form the above preparation into balls the size of an egg, press them flat, and put in the center 4 small dice-shaped pieces of bread which have pre- viously been fried in butter ; then form the potatoes into a round ball again, and flnish the same as in foregoing recipe. Potato Bumplings with Farina. — Peel, wash, and boil 8 medium-sized potatoes with 1 quart water and 1 tablespoonful salt

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