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Potato Dumplings
From The Cook County cook book, 1912
Serves 4
This will serve 4 people.
Presented as published in 1912. 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
687Calories
15 gProtein
55 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein15 g
Carbohydrates55 g
Fiber4.7 g
Sugars14 g
Total Fat46 g
Saturated Fat18 g
Monounsaturated Fat20 g
Polyunsaturated Fat4.8 g
Omega-30 g
Cholesterol53 mg
Sodium2536 mg
Potassium1358 mg
Calcium330 mg
Iron2.3 mg
Magnesium83 mg
Phosphorus397 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D3.7 mcg
Vitamin C44 mg
Vitamin A80 mcg
Vitamin E0.1 mg
Vitamin K4.5 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate44 mcg
Choline77 mg
Caffeine0 mg
Water397 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 283. The excerpt below is the record exactly as published.
POTATO DUMPLINGS.— Peel about 6 medium-sized potatoes and grate. Season with salt and enough flour to handle, form COOK COUNTY COOK BOOK 413 into cakes. Remove the rind from a small piece of salt pork, and cut in very small pieces, fry, and place a tablespoonful in the center of each cake and form in ball; as fast as they are formed drop them in a kettle of salted, boiling water, and boil Yz hr. These are to be served with a sauce made from the fryings of the salt pork, added to a p't. of milk
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