Ingredients
1 small Cooked potato
1 Egg
2 tbsp Flour
Salt to taste
Ground fresh pepper
Directions
With a fork, break up and mash the potato. Combine with the remaining
ingredients. Beat until light and fluffy. Drop by tablespoonfuls on
top of boiling salted water or beef broth. Boil for 5 minutes or
until dumplings rise to surface. Good with Sauerbraten.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MEAT EXCHANGE
CAL: 140 Makes 3 to 4 dumplings
Source: The Complete Diabetic by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and Meal-Master
Servings: 3 servings
Potato Dumplings Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Side Dishes
The History of Recipes
We are able to track the history of meal recipes far back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to historians is a collection 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 drinkers feel wonderful and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. Additionally, he recounts how the ancient cooks were skilled in the use of many aromatic flavours, including a few you will know like bay, mint and asafoetida. As we move on, we find some books published in the 1300s - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of meals eaten by the upper classes of that period. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab cuisine, including spices such as coriander, parsley, and basil. These new spices and herbs prompted an explosion in recipe books, most of which are now in private collections. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Potato Dumplings recipe.
