Ingredients
1 qt cockles 1 oz butter
1 oz oatmeal 1 egg
1 cooking fat 2 pt water
3 oz flour salt
Directions
TEISENNAU RHYTHON Leave the cockles to stand in slightly salted water
sprinkled with oatmeal overnight. Drain and scrub thoroughly to
remove grit and dirt. Place in a saucepan ot salted water and boil
for 3 minutes until the shells open. When coo! remove the coekles
from their shells. Rub the butter into the flour and add a pinch of
salt. Separate the egg yolk and beat lightly. Add the egg yolk and
water to the flour and beat until the batter is smooth. Heat the
cooking fat in a deep pan and using a spoon dip the cockles one at a
time in the batter and drop into the fat. When golden brown and crisp
all over, remove from fat. Serve with brown bread and slices of lemon.
Servings: 4 servings
Cockle Cakes (Welsh) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fish; Seafood
The History of Recipes
Food historians have tracked the existance of recipes back into the far past, in fact as far back as the ancient Egyptians, and quite possibly further than that. In practice though, these, old cook books were just simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which describe 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`. During Roman times around 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. This early Roman chef tells us how the ancient Romans used a wide range of herbs and spices, including a few that will be familiar to modern cooks for example bay, fennel and parsley. As our culinary historical trip moves on a few more years we have some interesting books which date from the fourteenth century ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are nothing to do with the spicy food that we all know today, but instead accounts of the types of food prepared by the chefs of the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like parsley and basil. The introduction of these new culinary ideas created a surge in manuscripts on cookery, the majority of which are kept safe in private cookery archives. By the arrival of the 20th century, cooking publications are greatly in demand mostly due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Cockle Cakes (Welsh) recipe.
