4 cup potatoes, *
2 cup chicken broth, **
1/2 tsp salt
1/4 cup vegetable oil
1/3 cup onion, chopped
1/2 tsp sugar
2 tbsp lemon juice
1 pepper, as desired
Directions
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken
broth may be either home made or commercial.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until
tender. Drain. Toss warm potatoes with vegetable oil and onions.
Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour
over potatoes. Marinate salad 1 to 2 hours before serving. Serve at
room temperature.
Servings: 4 servings
Bayrischer Kartoffelsalat (Barvarian Potato Salad) Recipe brought to you by Recipe Ideas
Categories: German; Potato; Salad; Vegetable
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into distant history, in fact as far as the Egyptians, and quite possibly further than that. Interesting though that is, generally, these old recipes were just very basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, something that is very familiar to us today. This early Roman chef describes how the cooks of Roman times made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens for example thyme, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, including parsley and basil. The introduction of these new culinary ideas prompted a surge in cookery books, some of which are now in private libraries. During the following few centuries, the wealthy families of Europe strove to lay on the best banquets, and as a result the best cooks and their recipe collections were greatly in demand. However, it wasn`t until the 1800s the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes of the day. By the advent of the 1900s, recipe publications are starting to become popular due to increased literacy, more leisure time and being a little richer. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Bayrischer Kartoffelsalat (Barvarian Potato Salad) recipe.
