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Potato Dumplings
From Banquets of the nations, 1911
Serves 5
If any left over, they may be cut in slices and fried in 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
449Calories
16 gProtein
96 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories449 kcal
Protein16 g
Carbohydrates96 g
Fiber16 g
Sugars3.9 g
Total Fat4.3 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol12 mg
Sodium930 mg
Potassium2305 mg
Calcium245 mg
Iron23 mg
Magnesium155 mg
Phosphorus348 mg
Zinc2.3 mg
Copper3.4 mg
Manganese5.1 mg
Vitamin D0.5 mcg
Vitamin C54 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K3.6 mcg
Vitamin B61.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.4 mg
Folate63 mcg
Choline31 mg
Caffeine0 mg
Water467 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 252. The excerpt below is the record exactly as published.
Potato Dumplings. Boil six peeled and sliced potatoes to a pulp in milk and a little salt water ; whip till quite smooth ; grate twelve raw potatoes, which soak in several fresh waters for half an hour, then pour off water very carefully ; squeeze the grated potatoes in clean cloths to take all the water out ; it must be as dry as sawdust. Loosen it in a basin with the hands, first putting in a little salt. Pour the boiling pulp over it, stirring all the time to make it into a dough, which must not be too stiff ; if too stiff add more milk. Fry in butter
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Cook this with the app: pantry check, scaling, and the assistant.