Potato Dumplings II

Name: Potato Dumplings II
Prep time: 30 min
Cook time: 3 min
Total time: 33 min
Yield: 6 serving(s)
Ingredients: 2 lbs unsalted potatoes (cooked the day before and riced); 4 eggs (well beaten); 2 tablespoons salt (scant); 2 tablespoons onions (finely minced); 2 tablespoons parsley (finely minced); 1/4 teaspoon nutmeg; 1/4 teaspoon marjoram; 1/4 teaspoon pepper; 1/2 cup flour

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Recipe by Charlotte J

This recipe has a few more spices in it. It is from Mrs. George C. Fiehler, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782

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READY IN: 33mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

lbs unsalted potatoes (cooked the day before and riced)
4

eggs (well beaten)
2

tablespoons salt (scant)
2

tablespoons onions (finely minced)
2

tablespoons parsley (finely minced)
¹⁄₄

teaspoon nutmeg
¹⁄₄

teaspoon marjoram
¹⁄₄

teaspoon pepper
¹⁄₂

cup flour

DIRECTIONS

On day one cook and rice potatoes and put in the refrigerator.
On the second day mix thoroughly with the remaining ingredients.
Mold potato mixture firmly into small balls with croutons as center.
(4 slices of bread, diced and toasted in butter provide enough croutons.) Molded dumplings are dropped into boiling salt water and cooked for 3 minutes.
They are done when they rise to the surface.

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