Ingredients
1 large chicken
4 large potato
3 large onion
1 salt & pepper
1 *pastry
Directions
Wash, clean and cut chicken into individual portions. Place a layer of
chicken in the bottom of a large iron kettle and cover with thick
slices of raw potato, then with slices of onion and salt & pepper.
Roll dough out rather thick and cut in 2 inch squares and place on
top of onion. Continue until kettle is filled having the top layer of
pie dough. Add water to cover contents halfway. Cover kettle tightly
and cook over a low flame until chicken is tender.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
Calories per serving: Number of Servings: 0 Fat grams
per serving:
: Approx. Cook Time: Cholesterol per serving: Marks: E
Submitted By RFLAN@OMNI.VOICENET.COM (RONALD FLANNERY) On THU, 2 MAR
1995 205157 GMT
Servings: 1 servings
Chicken Pot Pie (Penndutch) Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Dessert; Pie; Poultry
The History of Recipes
We can read the history of written recipes way back into ancient history, at least as far back into history as ancient Egypt, and maybe further still. However, these, early records were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to academics are some ancient tablets in Sumerian which recount 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 those who drank it feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius also describes how the ancient chefs were skilled in the use of many herbs, including a few that will be familiar to modern chefs like basil, fennel and asafoetida. Later, we find two recipe books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of food enjoyed by the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from Arab cooking, such as basil and rosemary. The introduction of these new tastes prompted an explosion in recipe books, most of which are kept safe in academic collections. For the decades that followed, the powerful and rich houses competed to serve up the most exotic meals, and as a consequence, cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cook books were in great demand, mostly as a result of more people being able to read, people having more free time and having more disposable income. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chicken Pot Pie (Penndutch) recipe.
