1 each text reference
Directions
Check the state of origin on the bag to see if you have Michigan
boilers or an off brand Idaho baker. For boiling, I like Michigan
(plain old brown potatoes), red (thin skinned), and Yukon Golds - and
those lovely new red potatoes in the spring! For baking, Idaho or
russets. For mashing, russets. I know there are lots of neat
varieties out there that I haven't seen, please let us all know about
them!
Posted by "Anne.Cox" <20676AC@msu.edu> to the Fatfree Digest [Volume
16 Issue 12] Mar. 16, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
About Potato Varieties Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Recipes as an idea can be traced far back into ancient history, at least as far into history as the Egyptians, and maybe even further. However, mostly, these ancient cook books were just primitive hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe found, according to historians are some clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. During Roman times 25BC a man called Apicius compiled a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, entrees and afters, something we still use today. He also describes how the ancient chefs were skilled in the use of a good variety of spices and herbs, including some familiar names like basil, mint and dill. During the succeeding few centuries, the wealthy families of the West competed with each other to lay on the most extravagent banquests, and as a result the best cooks and their recipe collections were much in demand. However, it was during the 1800s that cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the advent of the 20th century, cookery books are in great demand, mostly due to more people being able to read, people having more spare time and having more disposable income. |
We hope you enjoy this About Potato Varieties recipe.
