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
Written cooking instructions as a concept can be observed far back into antiquity, in fact as far back into history as the ancient Egyptians, and maybe even further. However, these, ancient cook books were just primitive pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a collection of clay 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 making those who drank it feel `wonderful`. Moving our culinary historical trip onwards, we find a couple of books dating from the 1300s ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the spicy food that is popular today, but instead accounts of the types of meals prepared for the rich and powerful of the time. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices such as parsley and basil. The introduction of these new foods and spices led to an outbreak in books on cooking, many of which are kept safe in private cookery archives. Over the next few hundred years, the powerful and wealthy houses strove to serve the most exotic banquets, and because of this chefs and their recipe collections could command a high salary. Nevertheless, it was during the 1800s the formal cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, testing, and recording recipes for their fellow cooks to enjoy. The arrival of TV gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chicken Pot Pie (Penndutch) recipe.
