Potato Dumplings
From The Pennsylvania German cook book, 1902
They are fine.
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 33. The excerpt below is the record exactly as published.
POTATO DUMPLINGS. Take one or more cups of cold mashed potatoes and add one (»r more eggs, some bread crumt>s and a tableep(H>nful of browned butter. Stir together and add flour to make them stiff
Cook this with the app: pantry check, scaling, and the assistant.