10 to 12 slices stale bread
1 tsp salt
1 1/2 cup lukewarm milk
3 slice bacon, diced
1 small onion, chopped
1 tbsp minced parsley
1 tsp marjoram
2 eggs
1 breadcrumbs if needed
Directions
Cut bread or rolls, with crusts, into small pieces, put in a bowl and
sprinkle with salt. Pour lukewarm milk over bread and let soak for an
hour. If there is excess milk in bowl at that time, pour it off. Fry
bacon in skillet with chopped onion until bacon is almost crisp and
onion is soft and golden. Toss in parsley and marjoram and saute 3 or
4 minutes. Add bacon, onion and herbs to bread mixture. Mix eggs in
thoroughly. If dumpling batter is to soft to form, add breadcrumbs, a
tablespoon at a time, until batter is firm enough. With wet hands or
two wet tablespoons, form a test dumpling. Drop into boiling salted
water and simmer, partially covered for 20 minutes.
10 to 12 Dumplings
FROM "The German Cookbook by Mimi Sheraton" Submitted By RHOMMEL
Servings: 4 servings
Bavarian Bread Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; German
The History of Recipes
Experts have traced the existance of recipes way back into ancient history, certainly as far as the ancient Egyptians, and potentially, even further back. However, mostly, these ancient cook books were just simple hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to academics are a few clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. During Roman times 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main meal and afters, a very modern way of dining. Aspicius also recounts how the ancient chefs used a good variety of aromatic flavors, including many that are still in use today for example thyme, rue and parsley. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices like basil and coriander. These new herbs and spices was responsible for an eruption in manuscripts on cookery, the majority of which are now in private libraries. During the succeeding few centuries, the rich families of Europe competed to lay on the most exotic banquets, and as a consequence, the best chefs and their recipe collections were at a premium. Even so, it was during the 19th century the formal cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and recording recipes common in their social group. By the arrival of the 1900s, recipe books were highly popular mostly due to more people being able to read, people having increased leisure time and having more disposable income. Like it or not, the introduction of television brought us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Bavarian Bread Dumplings recipe.
