| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Dutch | Penndutch, Vegetables | 1 | Servings |
INGREDIENTS
| 9 | Med Potato | |
| 3 | Egg, well beaten | |
| 1 | c | Flour |
| 2/3 | c | Bread crumbs |
| 1/2 | t | Nutmeg |
| 1 | t | Salt |
| 1/2 | lb | Butter |
| 1/2 | c | Bread crumbs |
| 1 | t | Onion, chopped |
INSTRUCTIONS
Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes. Source: Pennsylvania Dutch Cook Book ~ Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2800
Calories From Fat: 1818
Total Fat: 206.5g
Cholesterol: 1045.6mg
Sodium: 3488.6mg
Potassium: 651.3mg
Carbohydrates: 188.2g
Fiber: 9.3g
Sugar: 9.3g
Protein: 50.6g