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Potato Dumplings II

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.9743
Energy (kCal)1289.1463
Carbohydrates (g)226.4882
Total fats (g)21.2673
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. On day one cook and rice potatoes and put in the refrigerator. | 2. On the second day mix thoroughly with the remaining ingredients. | 3. Mold potato mixture firmly into small balls with croutons as center. | 4. (4 slices of bread, diced and toasted in butter provide enough croutons.) Molded dumplings are dropped into boiling salt water and cooked for 3 minutes. | 5. They are done when they rise to the surface. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 lbs unsalted cooked riced 698.5331 158.6668 18.5973 0.8165
    egg 4 beaten 286.0 1.44 25.12 19.02
    salt 2 tablespoons - - - -
    onion 2 tablespoons minced 8.0 1.868 0.22 0.02
    parsley 2 tablespoons minced 2.736 0.4811 0.2257 0.06
    nutmeg 1/4 teaspoon 2.8875 0.2711 0.0321 0.1997
    marjoram 1/4 teaspoon 0.4065 0.0908 0.019 0.0106
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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