Utilizing the Remnants of Potato Balls, Mashed Potatoes
From The art of German cooking and baking, 1922
Serves 4
The remnants may also be used for potato soup or dumplings. The whites of 5 eggs, well beaten, may be stirred into the above and then baked in a buttered pan in the oven.
Presented as published in 1922. 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 The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 84. The excerpt below is the record exactly as published.
UTILIZING THE REMNANTS OF POTATO BALLS, MASHiED POTATOES. The remnants from potato balls 1% tbsps. of salt Water sufficient to cover them 2 tbsps. of butter
Cook this with the app: pantry check, scaling, and the assistant.