6 medium potatoes
1 small onion, chopped
1 cup celery
1 tsp celery seed
1 tsp salt
4 hard cooked eggs, diced
Directions
Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix
potatoes gently with the remaining 5 ingredients; then add to the
dressing.
DRESSING: 2 Eggs, well beaten 3/4 cup sugar 1 t Cornstarch Salt to
Taste 1/4 to 1/2 cup vinegar (to taste) 1/2 c Cream or evaporated
milk 1 t Mustard 3 T butter, softened 1 cup Mayonnaise
Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and
mustard. Cook until thickened.
Remove from heat and beat in butter. Add mayonnaise and mix until
smooth Add potato mixture to the cooled dressing, folding gently
together. From: "Amish and Mennonite Kitchens" Submitted By N.F.
MILLER ORTIZ On 02-05-95
From: Fido National Cooking Echo
Servings: 4 servings
Amish Potato Salad Recipe brought to you by Recipe Ideas
Categories: Potato; Salad; Vegetable
The History of Recipes
Academics have traced the existance of recipes back into history, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, in the main part, these old recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are some tablets in ancient Sumerian which describe 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 `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created some documents which described recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals were divided into starters, main meal and afters, something we still use today. Additionally, he recounts how the early Romans made use of a wide range of aromatic flavors, including a few that are still present in modern kitchens such as thyme, rue and dill. In the 15th century, knights returning from the crusades brought back many new spices and herbs from the East, such as parsley and basil. These new foods and spices was responsible for an eruption in manuscripts on cookery, many of which are kept safe in private libraries. Over the following few centuries, the rich families of the West tried to serve up the most exotic meals, and as a result cooks and their recipe collections were highly sought after. Nevertheless, it was during the 19th century that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording popular recipes of the day. When we get to the 1900s, cooking publications were increasing in popularity mostly due to increased literacy, people having more free time and being a little richer. |
We hope you enjoy this Amish Potato Salad recipe.
