200 g grated potatoes [that have previous, ly been boiled
1 in their jackets, then let cool, an, d peeled]
1 (7 oz)
30 g plain bread crumbs (1 oz)
1 egg
30 g butter (2 tbsp)
1 salt and pepper to taste
Directions
This refers to dumplings made from boiled potatoes
which is the traditional Swabian method. Dumplings
made from raw potatoes originated in Bavaria and
reached Swabian kitchens relatively late.
Beat the butter and egg until fluffy. Add the cold,
grated, boiled potatoes, bread crumbs, salt, and
pepper, and knead well. Depending on how watery the
potatoes are, flour may be substituted for the bread
crumbs in order to get a dough that is neither too
firm not to pasty.
Form dumplings, and cook in barely simmering salted
water for 15 minutes.
Serve immediately, while still piping hot.
These dumplings are also very popular as a main dish,
with brown gravy.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92
Servings: 4 servings
Kartoffelknoedel (Potato Dumplings) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat; Vegetable
The History of Recipes
We can track the history of `recipes` back into distant history, at least as far back into history as the ancient Egyptians, and possibly even further. Having said that, sadly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe in existence, according to academics is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later, there were a couple of interesting cookery books which date from the 1300s ; a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books are unconnected to the indian curry that is popular today, but rather recipes for the types of food served to the rich and wealthy people of those days. For the centuries that followed, the rich and powerful families of the West tried to serve up the most exotic banquets, and as a consequence, chefs and their recipe collections were much in demand. Nevertheless, it was during the 19th century that cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes common in their social group. The arrival of television gave us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Kartoffelknoedel (Potato Dumplings) recipe.
