Potato Dumplings of Raw Potatoes

Ingredients

• 6 large potatoes
• the yolk of 2 eggs
• 2 tablespoonfuls prepared flour
• 1 teaspoonful salt
• the beaten whites

Method

1. 1

   Grate potatoes, measure for 1 pint, mix with yolk, flour, salt, and beaten whites.

2. 2

   Form portions and drop into boiling salted water, boil for 15 minutes, then serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 55. The excerpt below is the record exactly as published.

Potato Dumplings of Raw Potatoes.— Peel, wash, and grate 6 large potatoes, dip off some of the black water, then meas- ure them for 1 pint grated potatoes ; add the yolk of 2 eggs, 2 table- spoonfuls prepared fiour (or Yt cupful grated bread crumbs), 1 tea- spoonful salt, and the beaten whites ; cut with a tablespoon portions FORCEMEAT BALLS AND DUMPLINGS. 81 the size of an egg from this ; dropjbhem into boiling salted water, and boil 15 minutes; then remove with a skimmer, and serve. Another way is to fry 1 cupful small dice-shaped pieces of bread in 2 ounces fine»cut larding pork, and mix them with the potatoes. Potato Balls for Soup. — Stir 2 ounces of butter to a cream, add by degrees the yolks of 3 eggs, 4 ounces boiled and grated potatoes, 1 tablespoonf ul farina, 1 teaspoonf ul fine-chopped parsley ; season with salt, Y4 teaspoonful white pepper, and last the whites beaten to a stiff froth. Form this preparation into small balls the size of a pigeon's egg, give them an oblong shape ; roll in flour and boil in boiling salted water 8 minutes. Remove carefully, lay them in the soup, and serve. Panada of Pate aux Glioux.— Boil y^ pint milk or water with Vt tablespoonf ul butter ; add Vt pi^^ flour, stir and cook to a smooth paste that loosens itself from side and bottom of saucepan ; put the paste on a plate, cover with buttered paper, and set aside till wanted. (This makes 11 ounces.) Chicken Qnenelle Forcemeat. — Put the white meat from the breast of 1 chicken twice through a machine, and weigh it — there should be Ys pound of meat ; add Vt pound of panada and 4 ounces butter; pound these ingredients well together; add the yolks of 2 eggs and 2 whole eggs ; season with 1 teaspoonful salt

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