{"id":7264,"slug":"plum-knoedel-hungarian","title":"PLUM KNOEDEL (HUNGARIAN)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["Several potatoes","One egg yolk","A little salt","Enough flour to make a dough","German plums","Sugar and cinnamon (for filling)","Boiling salted water","Bread crumbs, browned in butter or schmalz (for serving)"],"ingredients_norm":["several potato","egg yolk","little salt","enough flour to make dough","german plum","sugar and cinnamon","boiling salted water","bread crumbs browned in butter or schmalz"],"steps":["Boil several potatoes, mash.","Mix with one egg yolk, a little salt and enough flour to make a dough soft enough to hold the impress of the finger.","Roll out and cut into four-cornered pieces.","In each square place a German plum which has had the pits removed and a mixture of sugar and cinnamon put in place of the pit.","Roll each square into a round dumpling.","Put these into a pan with boiling salted water and let them cook covered for six or eight minutes.","When done, serve with some bread crumbs browned in butter or schmalz and spread over the knoedel."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w51:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"1fcb1fa182dca190fa0f70d9ee37a4a2ee15b8304a9a7cb66caa5f36d982d033","created_at":"2026-08-02T16:58:44Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/plum-knoedel-hungarian"}