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
It is quite feasible to track the history of written cooking instructions back into antiquity, certainly as far back as the Egyptians, and maybe further still. In practice though, sadly, these old cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to historians is a series of tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, main course and desserts, a very modern way of dining. Aspicius tells us how the Romans were skilled in the use of a good variety of spices, including some that we all recognise such as bay, mint and asafoetida. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy land, including coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for an increase in cookery books, most of which are kept safe in private cookery archives. During the following few centuries, the wealthy families of the West competed with each other to lay on the best banquets, and consequentially the best cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brought us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Potato Dumplings recipe.
