4 lb potatoes
1/2 lb chopped scallions
10 fl milk
4 oz butter
1 pepper
Directions
Champ is served piled high on the dish, with a well of melted butter
in the center. It is eaten with a spoon from the outside, each
spoonful being dipped in the well of melted butter. . Peel potatoes
and cook in boiling water. Simmer milk and scallions together for
five minutes. Strain potatoes and mash thoroughly. Add hot milk, and
the scallions, salt and pepper, and half the butter. . The
traditional implement used for pounding potatoes was a wooden masher,
pestle-shaped, called a "beetle." The poem says: . There was an old
woman that lived in a lamp; she had no room to beetle her champ. .
She's up'd with her beetle and broke the lamp, and now she has room
to beetle her champ.
Servings: 8 servings
Champ (Or Poundies) Recipe brought to you by Recipe Ideas
Categories: Pork
The History of Recipes
It is possible to follow the history of `recipes` far back into history, in fact as far as the early Egyptians, and potentially, even further back. Interesting though that maybe, mostly, these early recipes were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe found, according to experts in ancient history is a collection of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient Romans used many herbs, including a few you will know such as thyme, rue and parsley. Continuing our culinary historical journey, we have a couple of recipe books dating from the fourteenth century ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are not about the indian food that is popular today, but instead recipes for the types of food on the menus of the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices like basil and coriander. These new spices and herbs created an increase in recipe publications, many of which are kept safe in private collections. When we get to the 20th century, cooking books are highly popular due to increased literacy, people having increased spare time and a general increase in wealth. The TV revolution brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Champ (Or Poundies) recipe.
