2 lb or 3, curly kale
3 lb potatoes
1 milk
1 salt
1 lb smoked sausage or frankfurters
4 tbsp fat, butter, or margarine
1 pepper
Directions
Strip, wash and cut up the kale very finely. Boil
kale in little boiling water with salt, about 40
minutes. Add peeled and cut potatoes and sausage and
enough water to prevent burning (cooking time 30
minutes). Remove sausage from pan, mash remainder and
stir in boiled milk until smooth. Taste, add some
pepper if desired.
"Stamppot" means that the vegetables and potatoes are
mixed to a smooth consistency. It is a typical
winterdish at home and the Dutch have a saying: never
eat curly kale before the frost has got at it.
n.d. HALVERHOUT,
Heleen A.M.
The
Netherlands Cookbook
De Dreihoek
Amsterdam
MM Format by John Hartman Indianapolis, IN
19 maart 1997
Servings: 1 casserole
Kale & Sausage (Stamppot Van Boerenkool Met Recipe brought to you by Recipe Ideas
Categories: Meat; Sausage; Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, sadly, these old recipes were just simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the early Romans made use of a wide range of herbs, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from middle-east cuisine, including coriander, parsley, and basil. The introduction of these new culinary ideas caused an outbreak in manuscripts on cookery, the majority of which are now in academic collections. The revolution that is television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Kale & Sausage (Stamppot Van Boerenkool Met recipe.
