4 cup potatoes, *
2 cup chicken broth, **
1/2 tsp salt
1/4 cup vegetable oil
1/3 cup onion, chopped
1/2 tsp sugar
2 tbsp lemon juice
1 pepper, as desired
Directions
* Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken
broth may be either home made or commercial.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Boil potatoes in broth with 1/4 t salt for 5 to 8
minutes, until tender. Drain. Toss warm potatoes with vegetable oil
and onions. Dissolve remaining 1/4 t salt and the sugar in lemon
juice. Pour over potatoes. Marinate salad 1 to 2 hours before
serving. Serve at room temperature.
Servings: 4 servings
Bayrischer Kartoffelsalat (Barvarian Potato S Recipe brought to you by Recipe Ideas
Categories: German; Potato; Salad; Vegetable
The History of Recipes
It is actually possible to track the history of recipes back into antiquity, certainly as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these ancient recipes were just primitive pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians is a series of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Moving on, there are a couple of recipe books published in the fourteenth century ; a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian food that we all know today, but instead descriptions of the types of food enjoyed by the upper classes. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from Arab countries, including spices like rosemary and coriander. These new culinary innovations created an explosion in recipe publications, the majority of which are now in academic collections. During the following few centuries, the powerful families of Europe competed to serve the most extravagent banquests, and as a consequence, the best chefs and their recipe collections were at a premium. Notwithstanding that, it was during the 19th century that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the advent of the 1900s, cooking books were highly popular as a result of more people being able to read, people having increased spare time and having more money to spend. The revolution that is television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Bayrischer Kartoffelsalat (Barvarian Potato S recipe.
