"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Kumla Recipe

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This recipe for Kumla, by , is from The Stark Family 'n Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Starks from Norway

Category:
Category:

Ingredients:  
Ingredients:  
Ham
Potatoes
baking powder
salt

Directions:
Directions:
This is the recipe I was given when I got married in 1980.

Cover ham with water. Boil up and then simmer. Remove ham from broth.

1 medium potato per ball. Grind potatoes - drain off existing water. Add 1/2 tsp baking powder per 5. Add 1/4 tsp. salt in flour. Mix with your hands until it looks dull. If it is shiny - add a bit more flour. Form balls. Bring broth to a boil, then drop in balls reduce heat and cover.. Cook for 30 minutes.

The legend goes "one MUST not lift the lid to peek".

Personal Notes:
Personal Notes:
eaten at Easter time but John & Janie look forward to it as many times as they can get it.

 

 

 

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