Ingredients
1 lb parsnips
2 tbsp flour
1 pinch mace
2 tbsp melted butter
1 salt and pepper
1 large egg
8 tbsp breadcrumbs (heaping)
1 oil for frying
Directions
Peel and slice the parsnips, then boil in salted water until tender.
Drain and mash them well. Add flour, mace, melted butter, salt and
pepper, then form into small flat, round cakes. Dip into the beaten
egg, then into the breadcrumbs, and fry in hot oil until brown on
both sides.
Servings: 4 servings
Parsnip Cakes (Irish) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
We can follow the history of written recipes far back into the distant past, in truth as far into history as pharonic Egypt, and maybe further still. Interesting though that is, mostly, these ancient cook books were just very basic pictorial instructions for preparing food.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language describing 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 drinkers feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created a few documents which described recipes cooked by wealthy Romans. In his works, he recounts how the meals were separated into appetizers, main meal and afters, a very modern way of dining. Aspicius also recounts how the cooks of his times were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as basil, rue and parsley. Later, there were two interesting recipe books which were published in the 14th Century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the spicy food that we all know today, but instead recipes for the types of meals prepared by the chefs of the rich and powerful of that period. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from the holy lands, including basil and rosemary. These new foods and tastes led to an eruption in cookery books, the majority of which are now in private collections. For the decades that followed, the upper classes tried to serve up the most extravagent banquests, and consequentially the best cooks and their collection of recipes were highly sought after. However, it was during the 19th century the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery books are starting to become popular as a result of better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Parsnip Cakes (Irish) recipe.
