3 ea Egg

      1 T  Butter, melted

    1/2 c  Milk

    1/2 c  Cream

      1 t  Soda

      3 c  Flour

    1/2 t  Salt

      1 x  Potato

      1 x  Parsley, minced

      1 x  Butter

  Beat eggs, add milk, cream, soda, salt and melted butter. Mix well.
  Gradually add flour until dough is stiff enough to roll. (May require
  up to 4 cups). Roll on floured board and line a cooking kettle with
  the dough. Place a large piece of butter in bottom of kettle and add
  peeled and quartered potatoes alternately with small pieces of the
  dough. The top layer should be potatoes. Sprinkle with salt, pepper
  and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake
  at 350-F about 3 hours.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.