Cooked, mashed potatoes are worked with egg, sugar, cinnamon and flour into a firm dough, rolled into finger-thick sausages and cut straight into boiling milk, where they simmer 5-10 minutes. From Erken's Stor kokebok (1949), p. 89.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 89 (falt i det fri)
Potato dumplings for milk soup (bollemelk) are among the simple accompaniments to milk soup in the 1949 edition.
Make the dough
Mash the potatoes once. Work them together with the egg, sugar, cinnamon and flour into a dough firm enough to roll into long, finger-thick sausages.
Cut the dumplings
Cut the «sausage» into pieces two fingers wide, straight from the board into the boiling milk.
Simmer
Let the dumplings simmer for 5 to 10 minutes. Add salt to taste.
Quantities are unchanged, ½ kg is written as 500 g. The old word for the board is given as cutting board.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Egg
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Mengdene er uendret, ½ kg er skrevet som 500 g. «Fjelen» er skrevet som skjærebrett.
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