Ingredients
2 cup grated potatoes
3 eggs
1 1/2 tbsp flour
1 1/4 tsp salt
3 tsp onion, grated
1 oil
1 applesauce or sour cream
Directions
After grating the potatoes, place in a cloth towel and wring them out
to remove as much moisture from them as possible. Place the potatoes
in a bowl, and blend thoroughly with the eggs. Combine and sift the
flour and salt and add to the potato mixture along with the grated
onion. Heat at least 1 tsp of the oil in a large skillet and place
the potato mixture in. Brown on one side, and reverse process until
all sides are crisp. Drain on a paper towel.
Servings: 12 pancakes
Potato Latkes From Joel Erlich Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to trace the history of written recipes far back into the far past, certainly as far back as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians are some clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created a few scripts describing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main course and afters, a style of dining still practiced today. He also describes how the ancient cooks were skilled in the use of a good variety of spices and herbs, including some that we all recognise such as basil, rue and parsley. As we move on, we find two interesting books which date from the fourteenth century ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are not about the curry that is popular today, but instead accounts of the types of meals on the menus of the rich. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cooking, including parsley and basil. The introduction of these new herbs and spices caused an increase in manuscripts on food, many of which are kept safe in private cookery archives. During the following few hundred years, the families of Europe competed with each other to serve the most exotic meals, and as a consequence, the best cooks and their recipe collections could command a high salary. Even so, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down popular recipes of the day. By the time we get to the 1900s, cookbooks were in high demand, mostly due to more people being able to read, more leisure time and having more money to spend. The arrival of television gave us cooking programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Potato Latkes From Joel Erlich recipe.
