Potato Dumplings with Bread Grottons

Ingredients

• 9 medium-sized potatoes
• 1 quart water
• 1 tablespoonful salt
• 4 tablespoonfuls grated bread crumbs

Method

1. 1

   Prepare as in the previous recipe, substituting bread crumbs for flour.

2. 2

   Form into balls, press flat, place fried bread in the center, reform into balls, and finish as before.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 315. The excerpt below is the record exactly as published.

9 medium-sized potatoes in 1 quart water, and 1 tablespoonful salt ; when done, drain and press them through a potato machine or sieve ; put the potatoes in a bowl, add Yt tablespoonful butter, Yt teaspoonful salt, and Yt cupful flour, 3 eggs, mix all together ; then put a small portion rolled into a ball into boiling water, cook 10 minutes; if too soft it will not hold together, in that case add more flour. Form the preparation into balls the size of an egg, roll in flour, put them in a saucepan of boiling salted water, and cook 10 to 12 minutes, remove with a skimmer and serve ; or roll the boiled dumplings in bread-crumbs and fry them light brown in butter. Potato Dumplings with Bread Grofitons.— The same as in foregoing recipe, the only difference being to add in place of flour 4 tablespoonf uls grated bread crumbs. Another way is to form the above preparation into balls the size of an egg, press them flat, and put in the center 4 small dice-shaped pieces of bread which have pre- viously been fried in butter ; then form the potatoes into a round ball again, and flnish the same as in foregoing recipe. Potato Bumplings with Farina. — Peel, wash, and boil 8 medium-sized potatoes with 1 quart water and 1 tablespoonful salt

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