Potato Pancake Bread (Lompe) Recipe


Ingredients

2 lb (6 medium sized) old potatoes (the, older, the b
1 tbsp salt
1/4 lb (1 cup) flour


Directions

This excellent soft pancake wrapper, easily made at home, is eaten in
Norway with butter and 'geitost' cheese, or used to wrap delicious
little morsels of smoked ham, 'fenalar', dried and salted leg of
mutton, or a spoonful of berry conserve.

You will need a griddle or a heavy frying pan, or best of all, a
'takke'. Boil the potatoes in their skins. Peel them as soon as they
are cool enough to handle and immediately mash them with the salt.
Speed makes light pancakes. Mix with the flour into a dough. (Less
or more flour may be needed - potatoes are very variable. The less
flour you use, the better.) Form into a long sausage and chop of
lengths. Roll these pieces out into pancakes about 1/8 inch thick.

Bake the 'lompe' on a hot iron surface.

Yield: Makes 10 to 12 small pancakes Time: 1 hour

From: "The Old World Kitchen - The Rich Tradition of European Peasant
Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin
Brewer, Cooking Echo, 7/92


Servings: 10 servings

 

 

Potato Pancake Bread (Lompe) Recipe brought to you by Recipe Ideas


Categories: Breakfast; Cake; Pancake


The History of Recipes

It is quite possible to prove the history of transcribed cooking instructions back into distant history, in fact as far into history as pharonic Egypt, and potentially, even further back. However, mostly, these old recipes were just primitive hieroglyphic recipes for preparing meals.

In an interesting twist, the oldest recipe found, according to experts in ancient history is a collection of tablets in ancient Sumerian describing 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 anyone who tried it feel `blissful`.

Progressing into Roman times 25BC a roman called Apicius compiled a few documents detailing recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of his times made use of many different aromatic flavors, including a few that will be familiar to modern chefs like bay, rue and dill.

Continuing our culinary historical journey, there were two recipe books which appeared in the 14th Century - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that is served today, but instead accounts of the types of food prepared for the rich and powerful.

Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from the East, including coriander, parsley, and rosemary. These new foods and spices prompted an eruption in books on cookery, some of which are kept safe in private cookery archives.

When we get to the 20th century, cookery publications are in great demand, mostly as a result of increased literacy, people having more leisure time and a general increase in wealth.

The TV revolution brings us TV cookery programs and the demand for the accompanying recipe books.

Which brings us neatly up to date and the internet revolution, allowing everyone to search through thousands of recipes like those on sites such as this.

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