8 med. potatoes
3 egg yolks, beaten
3 tbsp corn starch
1 cup bread crumbs
1/2 tsp pepper
1 1/2 tsp salt
1 flour
Directions
Peel potatoes and boil in salted water until soft. Drain and mash
smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and
pepper. Mix thoroughly and shape into dumplings. You may need to add
flour to make dumplings hold together. Roll each dumpling in flour
and drop into rapidly boiling water. Cover and cook for about 15 or
20 minutes. Source: Cooking German Style
Servings: 4 servings
Potato Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Written recipes as a concept can be observed back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, generally, these old cook books were just very basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in the Sumerian language 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 drinkers feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by wealthy Romans. In his works, he recounts how the meals were split into starters, main course and desserts, a very modern way of dining. This early Roman chef tells us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as bay, mint and dill. Later, we have some recipe books published in the 1300s - one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are not about the indian curry that we all know today, but rather recipes for the types of food on the menus of the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an increase in books on cookery, the majority of which still exist in private collections. For the decades that followed, the upper-class families of Europe competed with each other to offer the most extravagent banquests, and as a consequence, chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and recording recipes of the day. By the advent of the 20th century, cookery books were in high demand, mostly as a result of better eduction, more free time and having more disposable income. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Potato Dumplings recipe.
