1 cup sweet cream
2 yeast cakes
10 egg yolk
1 tsp salt
5 tbsp butter
4 cup flour
2 oz rum
6 tbsp sugar
Directions
Recipe by: Mrs. Stalney Smialowski heat cream to luke warm. add salt
and egg youlks and beat till thick. cream butter and sugar. put these
into large bowl, add yeast disolved w/ 1 tablespoon sugar and nix
thoroughly. Add rum then flour and cream alternately and beat hard
till dough blisters. set in warm place to rise. punch down and let
rise again. place dough on floured surface and stretch and fill w/
pitted prunes. Fold over and cut into desired size balls. place on
floured surface and let rise. fry in deep hot oil turning once.
Paczki should be verry dark color before turning to ensure that they
are thoroughly baked. drain on soft absorbent paper. sprinkle w/
powdered sugar.
Servings: 1 servings
Paczki (Polish Doughnuts) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Nut
The History of Recipes
Written recipes as a concept can be tracked way back into distant history, in fact as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these old cook books were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts are a few clay tablets in Sumerian which recount 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 those who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents showing how to cook the recipes cooked by his fellow Romans. He tells us how the roman meals were divided into starters, main meal and afters, a very modern way of dining. He also tells us how the Roman chefs made use of many aromatic flavours, including a few that will be familiar to modern chefs such as thyme, rue and dill. As our culinary historical trip moves to more modern times there were some interesting books published in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that we all know today, but instead recipes for the types of meals on the menues of the rich and wealthy people of the time. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices like rosemary and coriander. These new culinary innovations was responsible for an explosion in cookery books, most of which are now in private collections. Over the following few centuries, the upper-class families of Wesstern Europe strove to offer the most extravagent banquests, and because of this the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, cookery publications were greatly in demand as a result of higher levels of literacy, people having increased spare time and disposable income. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Paczki (Polish Doughnuts) recipe.
