Ingredients
3/4 cup mashed potatoes -- cold
4 cup confectioner's sugar
4 cup coconut -- chopped
1 1/2 tsp vanilla
1/2 tsp salt
4 squares baking chocolate
Directions
Mix Potatoes and confectioners sugar. Stir in coconut, vanilla and
salt. Blend well. Press into one large or two small pans, so candy
will be 1/2 inch thick. Melt chocolate over hot water, do not let
water boil. Pour chocolate on top of candy, cool and cut in squares.
For variations, make haystacks, by forming white mixture into cones 1
inch high. Allow to stand uncovered for 20 minutes. Dip base of each
cone in melted chocolate. Place on waxed paper until chocolate
hardens. Yields about
100 haystacks.
Recipe By : "Homemade Happiness" St.Anne's Parish, Caribou, Maine
Servings: 1 servings
Potato Candy Recipe brought to you by Recipe Ideas
Categories: Candy; Vegetable
The History of Recipes
We can track the history of written recipes way back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. However, sadly, these ancient cook books were just very simple pictorial instructions for preparing meals.
In fact, the oldest recipe found, according to academics are some clay tablets in ancient 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 making people feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a man called Apicius created some scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the early Romans made use of many different aromatic flavours, including some familiar names such as thyme, rue and dill. Later on, we have a couple of interesting books published in the fourteenth century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian curry that is popular today, but rather recipes for the types of meals on the tables of the rich people of that period. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from the Middle-East, including spices like coriander, parsley, and rosemary. These new herbs and spices led to an outbreak in books on cooking, many of which are now in private collections. For the next few years, the upper-class families of Europe competed with each other to serve up the most extravagent banquests, and as a result the best chefs and their recipes were at a premium. Nevertheless, it was during the 1800s that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the twentieth century, cooking books are in high demand, as a result of increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Potato Candy recipe.
