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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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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. 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 |
Directions:
1. On day one cook and rice potatoes and put in the refrigerator.
2. On the second day mix thoroughly with the remaining ingredients.
3. Mold potato mixture firmly into small balls with croutons as center.
4. (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.
5. They are done when they rise to the surface.
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