Cocklecakes With Laverbread Recipe


Ingredients

8 oz flour
1 egg
1 tbsp vegetable oil
8 oz cockles or clams (shelled)
2 tbsp (heaped) chopped parsley
1 oil for frying
8 oz prepared laverbread, -or- dried nori, reconsti
1/2 lemon (juice only)


Directions

Sieve the flour. Separate the egg. Work the yolk and oil into the
flour and beat in the water gradually until you have a thick batter.
Whisk and leave aside for 30 minutes. Whisk the egg-white until stiff
and stir into the batter. Add thc cockles, then salt, parsley and
herbs as necessary. Heat two fingers of oil in a heavy pan. Deep-fry
the batter in spoonfuls until the cakes are golden and crisp. Heat
up the laverbread with the lemon juice. Serve piping hot, with
wedges of lemon.

Source: Elisabeth Luard in "Country Living" (British), April 1989.
Typed for you by Karen Mintzias


Servings: 4 servings

 

 

Cocklecakes With Laverbread Recipe brought to you by Recipe Ideas


Categories: Cake; Dessert; Fish; Seafood


The History of Recipes

Academics have tracked the existence of recipes far back into ancient history, in fact as far as the early Egyptians, and possibly even further than that. In practice though, generally, these ancient cook books were just very basic pictorial recipes for food preparation.

In an interesting twist, the oldest recipe in existence, according to experts are some stone tablets in ancient Sumerian 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 anyone who tried it feel blissful and exhilarated.

Continuing our culinary historical journey, there are a couple of interesting books which appeared in the fourteenth century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are unconnected to the spicy food that is popular today, but instead descriptions of the types of food cooked for the rich people of that period.

Over the succeeding few centuries, the wealthy families of the West competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their collection of recipes became highly prized. Even so, it was during the 19th century the formal cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and recording recipes to help cooks of their time.

When we get to the twentieth century, cooking books were in great demand, mostly as a result of more people being able to read, people having increased leisure time and disposable income.

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We hope you enjoy this Cocklecakes With Laverbread recipe.

 


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