{"id":7969,"slug":"potato-plum-knoedel-hungarian","title":"POTATO PLUM KNOEDEL (HUNGARIAN)","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["seven or eight large potatoes","salt","four whole eggs","one and one-half tablespoons of melted chicken fat","a little more than a cup of matzoth meal","prune jam","boiling salt water","a cup of hot melted chicken fat","sugar","cinnamon"],"ingredients_norm":["potato","salt","whole egg","and half tablespoons of melted chicken fat","little more than cup of matzo meal","prune jam","boiling salt water","hot melted chicken fat","sugar","cinnamon"],"steps":["Peel and cook seven or eight large potatoes, place in a bowl.","Add salt, four whole eggs, one and one-half tablespoons of melted chicken fat and a little more than a cup of matzoth meal.","Knead in bowl to smooth consistency.","Take a handful at a time, pat smooth and flat, in the centre put a tablespoon of prune jam, form into a dumpling.","Place dumplings in boiling salt water, kettle half covered and allow to cook twelve to fifteen minutes.","Take out with strainer and serve hot.","Have ready a cup of hot melted chicken fat and sugar and cinnamon. Serve over knoedel to taste."],"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:w112:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d79d28a65f51a5e9f6b3216efbbc10664c965f235d906efd7da37b8bbf8b956c","created_at":"2026-08-02T17:07:27Z","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/potato-plum-knoedel-hungarian"}