(knophle meaning a large dumpling)
by Arlene Masonbrink
Boil about 2 ½- lbs. Of ham (cured ham, not too fat) for 3 or 4 hours. The previous evening put to soak 2 lbs. Of schnitz (dried slices of apples) in water enough to more than cover, as they swell. When the ham is nearly cooked add the soaked schnitz and boil one hour more, very slowly.
In the meantime, make the “Schweden Knophle” thus: Sift 1 ¾ cups flour, ¼ cup cornmeal and 1 teaspoon of salt into 1 pint of boiling water, stirring well. Add four tablespoons of butter. Take off the heat and allow to nearly cool. Add three eggs, one at a time, stirring well. Have in a skillet about ½ inch of hot fat and fry this dough by table spoonsfull, each one being first dipped in beaten egg (about 2 eggs well beaten). Brown them on both sides. Serve on plate with boiled schnitz and meat.
The above old German recipes, sometimes called Pennsylvania Dutch cooking, were used by the older families. Both my grandmothers, Mrs. John J. Heim and Mrs. Jacob G. Heim used them, as well as my mother Mrs. Samuel F. Heim. They had no cook books as we know them today, nor did they have written recipes. All cooking was done from memory, no matter how complicated, and so a recipe was next to impossible to get.
This article taken from the “Folklore” of a Pennsylvania Colony in Nebraska book, complied and edited by Elma Heim Larimore. It sells for $30 and can be ordered by going to the sell link for ordering.