Potato Dumplings No. 1

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 6 medium potatoes
  • 2 eggs
  • teaspoon salt
  • ½ cup flour
  • ½ cup butter or other fat
  • ½ teaspoon sugar
  • teaspoon grated nutmeg
  • teaspoon cinnamon


Boil potatoes and when cold grate or mash. Add the eggs salt, flour and seasonings. Mix and knead until smooth. Shape into one long, thick roll; cut roll into ½ inch pieces and roll into dumplings the shape and size of your finger.

Cook in boiling, salted water 10 minutes. Drain in colander, place in platter and pour hot fat over them that they shall not stick, keep hot, and serve with any desired dumpling garnish.