Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour and 2 tablespoonfuls of butter and 3 EGGS. Make into a soft dough; roll out and then spread with fried bread-crumbs. Make into round DUMPLINGS and let boil twenty minutes. Serve hot with melted butter poured over.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)