Potato Dumplings

Ingredients

• six large potatoes
• one-half teaspoonful salt
• one egg
• one-half cupful flour
• one cupful bread crumbs
• two tablespoonfuls butter

Method

1. 1

   Boil and mash the potatoes, season with salt.

2. 2

   Add egg and flour, knead into dough.

3. 3

   Roll into strips, cut into lengths, and sprinkle with flour.

4. 4

   Boil dumplings in water for about eight minutes.

5. 5

   Remove and fry in a pan with browned bread crumbs and butter until nicely browned.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 89. The excerpt below is the record exactly as published.

Potato Dumplings .—Boil six large potatoes and mash, seasoning with one-half teaspoonful salt. Place on a board. Add to this one egg and one-half cupful flour; knead into a dough. Roll out into strips, one-half inch thick, and cut into inch lengths. Sprinkle the pieces with tlour, so that they are quite dry. Place enough of the dumplings in a saucepan of boiling water to allow them freedom to swim, and allow them to boil about eight minutes. Remove the dumplings from the water, with a perforated spoon, to a hot frying pan, in which one cupful bread crumbs have been browned in about two tablespoon fuls butter

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