About Potato Varieties Recipe

Ingredients

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

Historians have proved the existance of recipes far back into ancient history, in truth as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that maybe, generally, these early records were just very simple pictorial instructions for preparing food.

The truth of the matter is, the most ancient recipe found, according to experts is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful.

As we move on, there were some interesting books published in the 14th Century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are unconnected to the curry that is served today, but instead accounts of the types of meals prepared by the chefs of the rich people of that period.

Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, such as rosemary and coriander. These new spices and herbs created an eruption in manuscripts on food, the majority of which are kept safe in private cookery archives.

During the next few centuries, the rich and powerful families of Europe strove to serve up the most extravagent banquests, and as a result cooks and their recipe collections became highly prized. Even so, it was during the 19th century that formal cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and writing down recipes common in their social group.

By the advent of the 20th century, cookery publications are greatly in demand as a result of increased literacy, more free time and disposable income.

The revolution that is television brings us TV chefs and the demand for the spin-off recipe books.

Which brings us neatly up to date and the internet revolution, allowing everybody to search through thousands of recipes such as those found on sites such as the one you are reading now.

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