500 g potatoes, cooked in their jackets,, and peeled (a
1 generous lb)
2 eggs
1 tbsp sour cream or milk
3 tbsp flour
1 dash salt
1 tbsp sugar
100 g lard (1/2 cup less 1 tbsp)
Directions
From grandmother's more thrifty times; rarely
encountered today.
Grate the potatoes, then combine with the other
ingredients to a viscous mixture. Fry the potato
mixture in the hot lard.
This used to be served with rhubarb.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 8/92
Servings: 4 servings
Kartoffelkratzet - Kartoffelschmarren Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Historians have proved the existence of recipes back into the far past, in fact as far into history as the ancient Egyptians, and quite possibly further than that. However, in the main part, these old records were just primitive pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to food historians are some stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his works, he describes how the meals were split into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius recounts how the Romans made use of a wide range of herbs, including a few you will know like bay, rue and asafoetida. As our culinary historical trip moves to more modern times we have some interesting books dating from the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is popular today, but rather recipes for the types of food cooked for the rich and powerful. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new herbs and spices created an explosion in recipe publications, many of which still exist in private collections. The introduction of television brings us TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Kartoffelkratzet Kartoffelschmarren recipe.
