Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 EGGS and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into DUMPLINGS and fry in deep hot lard until brown. Serve hot with cooked fruit.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)