Ingredients
6 potatoes
1 onion
6 oz bacon
5 oz evaporated milk
5 eggs
1 salt and peppert to tast
1 tbsp butter
Directions
Grate potatoes, finely chop the onion, beat the eggs, and chop the
bacon into small pieces and brown until slightly crisp. Mix all
ingredients together well. Pour into greased IRON SKILLET. Bake at
425 degrees for 1/2 hour then turn oven to 350 to 325 for 1/2 hour or
until knife inserted into center comes out clean. The iron skillet
makes it crispy. Can be eaten with ketchup, apple sauce, sour cream,
or whatever appeals to you.
Note: Acquired from David Thekorn (WNGC51A) Prodigy December 31, 1991.
David obtained from a T.V. cooking show on Lithuanian cooking.
Servings: 1 servings
Potato Pudding Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into distant history, in fact as far back as the Egyptians, and maybe even further. However, these, ancient records were just simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to food historians are some ancient tablets in 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 making people feel exhilarated. Closer to modern times, there were some interesting books from the 1300s - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is served today, but rather accounts of the types of food on the menus of the rich people of that period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices was responsible for an explosion in recipe publications, the majority of which are now in private libraries. During the next few hundred years, the upper-class families of Wesstern Europe strove to offer the best banquets, and because of this chefs and their recipes could command a high salary. Nevertheless, it was during the 19th century that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and publishing the recipes of their peers. Like it or not, the introduction of TV brings us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Potato Pudding recipe.
