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Potato Dumplings with Farina
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
294Calories
8 gProtein
64 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein8.3 g
Carbohydrates64 g
Fiber7 g
Sugars3.4 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium1886 mg
Potassium1309 mg
Calcium79 mg
Iron3.6 mg
Magnesium78 mg
Phosphorus199 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K7 mcg
Vitamin B60.9 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate67 mcg
Choline39 mg
Caffeine0 mg
Water481 g
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.
Potato Bumplings with Farina. — Peel, wash, and boil 8 medium-sized potatoes with 1 quart water and 1 tablespoonful salt ; when done, drain and mash the potatoes, mix with 2 eggs, a little salt, 470 VEGETABLES. and 2 tablespoonf als dry farina ; form the preparation into balls the size of an egg ; drop into boiling salted water and boil 12 minutes ; remove with a skimmer, lay on a hot dish, pour over Y, cupful grated bread crumbs
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