1/2 cup butter
1/2 cup celery, chopped
2 tbsp onion, - chopped
4 cup bread, cubes
1 pinch saffron, (optional)
1/2 cup boiling water
3 each egg, beaten
2 cup milk
1 1/2 tsp salt
2 cup potatoes, -mashed
Directions
The recipe is from a cookbook I have on Amish and Mennonite cooking.
It calls for a pinch of saffron but because of the astronomic cost of
this spice I have always omitted it when making this recipe. Hope
it's similar to what you're looking for! 1. Melt butter. Add celery
and onion. Cook until tender. Pour over bread cubes and mix well.
2.Combine saffron(if using) and boiling water. Add to bread and mix
well. Add remaining ingredients to bread, mixing well after each
addition. Finished product should be very moist. Add more milk if
necessary. 3. Turn into 2 well greased casserole dishes. Bake at 350
for 45 minutes. Note: I use one 9x13 pan instead of two smaller
casseroles.
Servings: 10 servings
Mashed Potato Filling Recipe brought to you by Recipe Ideas
Categories: Amish; Potato; Vegetable
The History of Recipes
Written recipes as an idea can be observed way back into ancient history, in fact as far back into history as the early Egyptians, and possibly even further than that. However, sadly, these old recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to food historians is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius created a few documents detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, entrees and dessert, a very modern way of dining. He also recounts how the early Romans were skilled in the use of many herbs, including a few that will be familiar to modern cooks for example thyme, rue and parsley. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted an outbreak in recipe publications, the majority of which are now in private collections. Over the next few centuries, the upper classes competed to lay on the most extravagent meals, and as a consequence, chefs and their recipes could command a high salary. Even so, it wasn`t until the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes common in their social group. By the arrival of the twentieth century, cookbooks were highly popular mostly as a result of more people being able to read, leisure time and having more money to spend. The introduction of television gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Mashed Potato Filling recipe.
