Potato Soup with Meat Dumplings

Ingredients

• 3 large pared potatoes
• 2 qts. of water
• 1 large onion
• 2 tablespoons of flour
• 1/2 lb. Hamburg steak
• butter size of an egg
• yolks of 2 eggs
• 1/2 cup soaked and squeezed bread
• a little salt
• stiffly beaten white of 1 egg

Method

1. 1

   Boil potatoes, pour off water.

2. 2

   Put into water and a little butter or stock.

3. 3

   Brown onion with flour in drippings until rich brown, add to soup; season to taste.

4. 4

   For dumplings, mix Hamburg steak, butter, yolks, soaked bread, salt, and beaten egg white.

5. 5

   Drop into boiling soup 10-15 minutes before serving.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 136. The excerpt below is the record exactly as published.

butter size of an tg^', season with salt and pepper. — Mrs. C. J. Jeffries, Winnetka, 111. POTATO AND CELERY SOUP.— Boil 6 medium-sized pota. toes in 3 pts. of water, with as much as celery as desired. When tender, put them through a strainer, add 1 pt. of sweet cream or milk, salt, pepper and butter to taste. Serve hot. — Mabel Sturte- vant, 105 S. Dearborn St., Chicago, 111. POTATO SOUP WITH MEAT DUMPLINGS.— 3 large pared potatoes brought to boil and water poured off. Put into 2 qts. of water and a little butter or same quantity of stock. Brown 1 large onion, cut into cubes and fried with 2 tablespoons of flour in drippings until rich brown, add to soup; season to taste. For dumplings take J/2 lb. Hamburg steak, butter size of tgg, rubbed to cream, yolks of 2 eggs, J^ cup soaked and squeezed bread, a little salt, and stiffly beaten white of 1 tgg

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