Raw Potato Dumplings

Ingredients

• 5 lbs. of large potatoes
• 1 tbsp. of salt
• 1% pts. of milk
• % lb. of fine farina
• 3 eggs

Method

1. 1

   The raw potatoes are peeled, grated and pressed dry in a cloth.

2. 2

   Bring the milk to boil, pour in the farina slowly and boil it 3 to 4 minutes, stirring constantly.

3. 3

   Mix the grated potato with the boiling farina, yolks of eggs, salt and beaten whites of eggs.

4. 4

   Fry the roll cubes in butter very crisp.

5. 5

   Rinse your hands in cold water, make dumplings from the mixture with the roll cubes in the center.

6. 6

   While the dumplings are being made the salt water is brought to boil and the dumplings are put in for 15 to 20 minutes.

7. 7

   Do not cover the pot.

8. 8

   The raw potato dumplings must be prepared quickly or they will turn black.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 87. The excerpt below is the record exactly as published.

RAW POTATO DUMPLINGS. Quantity for 6 Persons. 5 lbs. of large potatoes 1 tbsp. of salt 1% pts. of milk 1 roll cut into cubes % lb. of fine farina Salt water for cooking 3 eggs

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