Ingredients
4 potatoes,medium-size
1 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
3 tbsp bacon fat
1/2 cup american cheese,grated
4 eggs
3/4 cup milk,evaporated,undiluted
Directions
1. Peel potatoes; slice thinly.
2. Sprinkle potatoes with salt, pepper and nutmeg.
3. Heat bacon fat in a skillet; add potatoes and cook until browned
and tender, stirring frequently.
4. Spread potatoes evenly in a greased 1-quart casserole; sprinkle
with cheese.
5. Break eggs carefully over cheese; cover with cream.
6. Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are
set.
7. Serve at once.
Servings: 4 servings
Potato & Egg Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Egg; Main Dish; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into the distant past, in fact as far back into recorded history as the early Egyptians, and possibly even further than that. However, these, ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. During the time of the Romans a roman called Apicius created a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, a style of dining still practiced today. Aspicius informs us how the cooks of his times used a good variety of herbs and spices, including some familiar names like thyme, rue and parsley. Moving our culinary historical trip onwards, there were a couple of books dating from the 14th Century - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is popular today, but instead descriptions of the types of food prepared by the chefs of the rich people of that period. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from Arab cooking, such as coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in publications on food, many of which are kept safe in academic collections. When we get to the 20th century, cookery books are starting to become popular mostly due to more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Potato & Egg Casserole recipe.
