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
It is actually possible to track the history of recipes back into the far past, certainly as far into history as ancient Egypt, and maybe even further. In practice though, these, early cookbooks were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians are a few clay tablets in Sumerian describing the making 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 `exhilarated, wonderful and blissful`. Moving on, we have a couple of interesting recipe books which appeared in the 1300s - a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they have no connection with the indian food that we all know today, but instead descriptions of the types of food prepared by the cooks of the rich and powerful of those days. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes was responsible for an explosion in recipe manuscripts, most of which are kept safe in private collections. During the following few centuries, the rich families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a consequence, chefs and their recipes could command a high salary. However, it was during the 19th century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking publications are in high demand, mostly as a result of more people being able to read, leisure time and having more money to spend. The revolution that is television brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Amish Potato Salad recipe.
