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
Transcribed cooking instructions as an idea can be tracked far back into history, in truth as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these old records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to historians are a few clay tablets in ancient Sumerian which describe 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 anyone who tried it feel blissful and exhilarated. Moving our culinary historical trip onwards, we find two interesting cookery books published in the fourteenth century - one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian food that is popular today, but rather descriptions of the types of food on the menues of the wealthy. In the 15th century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices led to an outbreak in recipe publications, many of which still exist in academic collections. Over the following few centuries, the powerful and rich houses tried to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. The arrival of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Bayrischer Kartoffelsalat (Barvarian Potato S recipe.
