Potato Dumplings

Ingredients

• Cream butter the size of a large walnut
• the yolks of two eggs
• one saucer full of bread crumbs
• one saucer full of grated boiled potatoes
• lemon peeling
• nutmeg
• salt
• the stiffly beaten whites of the eggs

Method

1. 1

   Cream butter, add yolks, bread crumbs, grated potatoes, lemon peeling, nutmeg, and salt.

2. 2

   Lastly, fold in beaten egg whites.

3. 3

   Drop by small spoonfuls into boiling water and boil for about 10 minutes.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 14. The excerpt below is the record exactly as published.

Potato Dumplings. Cream butter the size of a large walnut, add the yolks of two eggs, one saucer full of bread crumbs, one saucer full of grated boiled potatoes (which should not — 45 — be watery), lemon peeling, nutmeg and salt, and lastly the stiffly beaten whites of the eggs

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