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Suggest a better descriptionBoil 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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Serving Size: 1 Serving (3661g) | ||
Recipe Makes: 1 | ||
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Calories: 9274 | ||
Calories from Fat: 3964 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 440.5g | 587 % | |
Saturated Fat 252.4g | 1262 % | |
Monounsaturated Fat 112.8g | ||
Polyunsanturated Fat 40g | ||
Cholesterol 1619.6mg | 498 % | |
Sodium 20231mg | 698 % | |
Potassium 10891.8mg | 287 % | |
Total Carbohydrate 1128.4g | 332 % | |
Dietary Fiber 96.2g | 385 % | |
Sugars, other 1032.2g | ||
Protein 216.5g | 309 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9274
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