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Potato Dumplings

A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1 cup of sugar Preparation
  • 1 pinch of pepper Salt
  • 1 egg
  • 2 eggs

Method

  1. ½ cup grated potatoes ½ egg 2 tbsps.
  2. of flour Salt and pepper to suit taste Preparation: Tomatoes are cooked in the water for 10 minutes.
  3. The butter is melted and the onions put in and stewed a little, then the flour is stirred in and the whole is put into the soup.
  4. Salt, pepper and sugar are added and after a few minutes boiling the whole is strained.
  5. The meat dumplings contain beef, pork, 1 egg, butter, salt and pepper, which is all mixed and small dumplings are formed.
  6. The potato dumplings are made of mashed or grated boiled potatoes which are mixed with 1 egg, flour, salt and pepper.
  7. Small dumplings are formed and rolled in flour.
  8. The tomato soup must be boiling when the dumplings are put in, and boil 10 minutes.
  9. Serve the soup at once with the dumplings in it.
  10. A teaspoonful of finely chopped parsley may be put in the soup.
  11. No.
  12. 67—BUTTERMILK SOUP OR SOUR MILK SOUP.
  13. 1½ qts.
  14. of buttermilk or sour milk ½ qt.
  15. sweet milk ¼ lb.
  16. of sago 1 small stick of cinnamon 3 slices of lemon 1 pinch of salt 1 cup of sugar Preparation: Buttermilk and sweet milk are brought to a boil with the sago.
  17. Cinnamon and lemon added.
  18. Cook slowly for one hour, stirring frequently.
  19. Add salt and a little sugar.
  20. The soup may be served hot or cold.
  21. No.
  22. 68—OYSTER PLANT SOUP.
  23. 2 bundles of oyster plants 2½ tbsps.
  24. of butter 2 tbsps.
  25. of flour 1 pinch of pepper Salt to suit your taste 2 yolks of eggs 1½ qts.
  26. of milk Preparation: The oyster plants are scraped and cut into small pieces.
  27. Put the clean oyster plants immediately into water mixed with vinegar and flour so that they will not get black.
  28. When they are well cleaned they are stewed with the butter and a little water until tender;
  29. then stir in the flour and cook a few minutes.
  30. Then the milk is gradually added while stirring the soup constantly.
  31. Now the soup is left to cook a little, stirring occasionally and then salt and pepper are added.
  32. At last the yolks of 2 eggs are stirred in.