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 proved the existance of recipes way back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. However, these, old recipes were just basic pictorial recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to food historians is a series of ancient tablets in the Sumerian language which show the baking 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 exhilarated. During the time of the Roman Empire a roman called Apicius compiled a number of documents which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he recounts how the cooks of his times used a good variety of spices, including a few that are still present in modern kitchens like basil, fennel and asafoetida. As our culinary historical trip moves on a few more years there were a couple of interesting cookery books published in the fourteenth century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that is popular today, but rather descriptions of the types of food on the tables of the upper classes of the time. In the fifteenth century, people returning from the crusades brought us many new foods and spices from the East, including spices like basil and rosemary. The introduction of these new foods and spices led to an explosion in recipe books, many of which still exist in academic collections. The introduction of television brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Amish Potato Salad recipe.
