Potato Dumplings

Name: Potato Dumplings
Ingredients: small onion; two tablespoons fat; two slices of bread; two cups mashed potatoes; three eggs; two-thirds cup flour; one tablespoon salt

From Council cook book, 1908

Presented as published in 1908. 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

1228Calories

44 gProtein

170 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1228 kcal

Protein44 g

Carbohydrates170 g

Fiber13 g

Sugars18 g

Total Fat41 g

Saturated Fat17 g

Monounsaturated Fat12 g

Polyunsaturated Fat7.1 g

Omega-30.6 g

Cholesterol618 mg

Sodium8871 mg

Potassium1866 mg

Calcium421 mg

Iron11 mg

Magnesium136 mg

Phosphorus778 mg

Zinc4.7 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D3.5 mcg

Vitamin C12 mg

Vitamin A483 mcg

Vitamin E2.9 mg

Vitamin K12 mcg

Vitamin B61 mg

Vitamin B122.3 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)13 mg

Folate260 mcg

Choline522 mg

Caffeine0 mg

Water636 g

As published

This recipe was extracted from Council cook book (1908), page 24. The excerpt below is the record exactly as published.

Potato Dumplings. Chop a small onion fine and fry it in two table- spoons fat. Cut two slices of bread in strips abovit one-fourth inch thick and one inch long, and brown with onions. Cream two cups mashed potatoes with three eggs; add onions, fat, and bread, salt, and two-thirds cup flour. Flour your hands well and make into dumplings. Put them into boiling water, to which add one tablespoon salt

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