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


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It is possible to read the history of `recipes` way back into the distant past, at least as far back as the early Egyptians, and quite possibly further than that. In practice though, these, old recipes were just primitive hieroglyphic or cunieform recipes for food preparation.

In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful.

Later on, in The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Aspicius recounts how the ancient Romans were skilled in the use of many aromatic flavors, including a few you will know such as bay, mint and dill.

For the decades that followed, the powerful families of the West competed to serve up the most exotic banquets, and because of this the best chefs and their recipes were highly sought after. However, it wasn`t until the 1800s that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households.

By the time we get to the 1900s, recipe books are in great demand, mostly due to higher levels of literacy, people having increased free time and being a little richer.

The arrival of television brought us TV cookery programs and the accompanying recipe books.

And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on sites such as this.

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