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 (Bavarian Potato Sa Recipe brought to you by Recipe Ideas
Categories: German; Potato; Salad; Vegetable
The History of Recipes
We are able to read the history of written recipes way back into the far past, in truth as far back as the Egyptians, and potentially, even further back. Interesting though that is, generally, these old records were just simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of clay tablets in the Sumerian language 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 anyone who tried it feel `wonderful`. As we move into The time of the romans around 25BC a man called Apicius created some scripts which described recipes cooked by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, entrees and afters, a very modern way of dining. He also informs us how the cooks of Roman times made use of a good variety of herbs and spices, including many that are still in use today like basil, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices like parsley and basil. The introduction of these new culinary ideas led to a surge in cookery books, the majority of which are kept safe in private collections. During the next few centuries, the upper-class families of Europe tried to offer the best banquets, and consequentially the best chefs and their recipe collections increased in prestige. However, it was during the 1800s the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking books are starting to become popular due to better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Bayrischer Kartoffelsalat (Bavarian Potato Sa recipe.
