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
Recipes as a concept can be observed way back into distant history, at least as far back into recorded history as ancient Egypt, and maybe further still. Having said that, these, ancient records were just very basic pictorial recipes for preparing meals.
Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, entrees and desserts, something we still use today. This early Roman chef informs us how the cooks of Roman times made use of many different spices and herbs, including many that are still in use today like basil, mint and dill. Over the following few centuries, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic meals, and as a result the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cookery publications were in high demand, mostly due to increased literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Mashed Potato Filling recipe.
