Potato Stew with Dumplings

Name: Potato Stew with Dumplings
Ingredients: 2 cups raw potato cut into i teaspoon chopped onion; 2^/2 cups cold water; 2 tablespoons vegetable butter; 2 tablespoons flour; Y-i. cup water; ?/$ cup sjfted pastry flour; 2 eggs; A sprinkle of salt

From Science of food & cookery, 1921

For dumplings, bring water, salt, and butter to a boil, add flour, stir until smooth, then add eggs one at a time.

Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 79. The excerpt below is the record exactly as published.

POTATO STEW WITH DUMPLINGS Stew 2 cups raw potato cut into i teaspoon chopped onion i/2-inch cubes iJ4 teaspoons salt 2^/2 cups cold water 2 tablespoons vegetable butter 2 tablespoons flour Bring water, potato, onion, and salt, to a boil. Rub the butter and the flour together in a small saucepan over the fire. Add a little of the potato water, and stir smooth. Add more water, boil up, and pour over the potato. Dumplings Y-i. cup water ?/$ CUp sjfted pastry flour 2 tablespoons vegetable butter 2 eggs A sprinkle of salt

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