Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cup farina
- two tablespoons salt
- two pounds of potato should be used
- a teaspoon of salt in a quart of water
- a quart of water
- six large potatoes
- two eggs
- one scant cup flour
- one-eighth teaspoon 154 the arizona cook book grated nutmeg
- salt
- nutmeg
Directions
Potato dumplings, or katoffel kloese, are not often made by American cooks, but once tried the recipe will become a stand-by. Six large potatoes, two eggs, one-half cup farina, one scant cup flour, two tablespoons salt, one-eighth teaspoon
154 THE ARIZONA COOK BOOK
grated nutmeg. Boil the potatoes in the jackets, peel and mash them and run them through the potato ricer. Cool and weigh before using. Two pounds of potato should be used for this recipe. To the potatoes add the beaten eggs, the farina, flour, salt and nutmeg, and make into small balls. Drop into boiling water (using a teaspoon of salt in a quart of water) and boil about twenty minutes. Drain and serve hot. Kloese is the German for dumplings. They are shaped in balls and boiled in hot salted water or soup stock and may be served with finely chopped onions fried in butter to a deli- cate brown. — Contributed.