Okay, i stumbled over an very old cooking book handwritten by my great great- grandma 150 years ago. It is all in old german, full of odd old fashion measures no one used for the past 100 years and she used an letter style.... it looks like typed and not handwritten (to give you an idea how this letters look like http://en.wikipedia.org/wiki/Fraktur_(script))


I tested this one last night and it works great.

What you need:

• floury potatoes
• some milk
• kitchen stuff

You start with pealing the raw potatoes, then you split the amount of potatoes in two equal heavy parts. One part will be cooked now, the other will be rasped now. For this you take a big bowl, cover it from the inside with a kitchen towel and fill with cold water - will keep the potatoes from turning brown - and rasp them down. Once the boiling potatoes are done boil up some milk, take the towel with the potato rasps out of the bowl and wring it a bit so that the water and potato starch runs into the bowl - keep that stuff for later - now mash the cooked potatoes with the rasp and the milk together, add a little pinch of salt and let it cool down a bit. in the meantime you slowly drain the water out of the bowl keeping the white starch on the bottom, that is then given into the potato mash. Now you can form some fist sized dumplings from dough - maybe fill them with some croutons. Those go then into simmering water and as soon as they rise to the surface they should be done.

Careful with those, they are true fillers!

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Keep the gun oiled and the thumb green!

by the way, i just pan fried the rest from last night, just cut em up into strips and fry em in butter till they get crunchy crust, just great

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Keep the gun oiled and the thumb green!

Thanks alot Green! Ill whole-heartedly try your great freat grandmothers' recipe