| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Penndutch, Soups |
1 |
Servings |
INGREDIENTS
| 8 |
|
Potato, cubed |
| 1 |
qt |
Milk |
| 1 |
tb |
Butter |
|
|
Salt & pepper |
| 1 |
|
Egg, well beaten |
| 1/2 |
c |
Flour |
| 1/4 |
c |
Milk |
INSTRUCTIONS
Boil the potatoes until soft. Drain off all the water. Add the milk and
heat thoroughly; season to taste. Work the butter into the flour and then
add the egg and 1/4 cup milk, using only enough milk to make mixture thin
enough to drop into the hot milk. Add to hot milk mixture. Cover the
saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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