The New Zealand Railways Magazine, Volume 12, Issue 1 (April 1, 1937)
One cupful cooked potatoes, half cupful flour, three-quarters teaspoon baking powder, one egg, salt and pepper, finely-chopped parsley. Mash the potato, add the flour, baking powder, salt, pepper and parsley; then the well-beaten egg. Mix in well. Drop spoonfuls into boiling stew about thirty minutes before the stew is to be served.