Potato Dumplings No. 2

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 lbs. cooked potatoes, (6 large potatoes)
  • 2 eggs
  • ½ cup farina
  • 1 scant cup flour
  • 2 tablespoons salt
  • teaspoon nutmeg, grated


Boil potatoes in jackets. Peel, grate, or run through a ricer; cool and weigh.

Add the rest of the ingredients in the order given and form into balls, size of a walnut. Drop into boiling, salted water (1 teaspoon salt to 1 quart water), and let simmer 20 minutes. Drain and serve hot with browned butter or fat and garnished with browned cracker crumbs, or onions chopped fine and browned.