Potato Klosse
From 365 tasty dishes, 1906
Serve as a garnish with meats.
Presented as published in 1906. 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
As published
This recipe was extracted from 365 tasty dishes (1906), page 33. The excerpt below is the record exactly as published.
Potato Klosse. Boil sufficient peeled potatoes to weigh i pound, and when cold grate them. Cream thoroughly ^ of a pound of butter and work into it 3 well-beaten eggs. Blend this with the grated potatoes, add salt and pepper to taste, with, if liked, a very little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.