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Thllringer Dumplings
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
150Calories
8 gProtein
24 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein7.9 g
Carbohydrates24 g
Fiber4 g
Sugars0.4 g
Total Fat2.8 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol93 mg
Sodium1238 mg
Potassium504 mg
Calcium79 mg
Iron7.5 mg
Magnesium40 mg
Phosphorus120 mg
Zinc0.9 mg
Copper1 mg
Manganese1.6 mg
Vitamin D0.5 mcg
Vitamin C5.9 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate29 mcg
Choline74 mg
Caffeine0 mg
Water232 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 55. The excerpt below is the record exactly as published.
Thllringer Dumplings* — Place a saucepan with 3 large peeled potatoes over the fire ; cover with 1 pint of cold water ; add Yt table- spoonful salt, and boil till tender ; drain off the water and mash them fine. At the same time grate 3 large peeled and well-washed raw potatoes, drain off some of the water ; add them to the hot mashed potatoes; season with Yt teaspoonf ul salt; mix well to- gether ; add the yolks of 2 eggs, 3 tablespoonf uls grated bread crumbs, and the beaten whites
Cook this with the app: pantry check, scaling, and the assistant.