Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 ea Med Potato
3 ea Egg, well beaten
1 c Flour
2/3 c Bread crumbs
1/2 ts Nutmeg
1 ts Salt
1/2 lb Butter
1/2 c Bread crumbs
1 ts Onion, chopped

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.

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