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
Written cooking instructions as an idea can be observed way back into the distant past, in fact as far back into history as ancient Egypt, and possibly even further. However, these, early cook books were just very simple hieroglyphic instructions for meal preparation.
In fact, the oldest recipe in existence, according to food historians are some ancient 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 having made people feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created some documents describing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into starters, main course and dessert, something that is very familiar to us today. Aspicius describes how the early Romans were skilled in the use of a good variety of aromatic flavors, including a few that are still present in modern kitchens such as thyme, rue and parsley. Later on, we find a couple of interesting recipe books which appeared in the 14th Century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are not about the indian food that appears on menues today, but instead accounts of the types of meals on the menus of the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from Arab countries, such as parsley and basil. These new foods and spices was responsible for an increase in recipe publications, some of which are now in private cookery archives. For the centuries that followed, the powerful and rich competed with each other to lay on the most exotic meals, and as a consequence, cooks and their recipe collections could command a high salary. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and recording popular recipes of the day. By the time we get to the 20th century, cookbooks are in high demand, mostly as a result of more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Bayrischer Kartoffelsalat (Bavarian Potato Sa recipe.
