Ingredients
6 medium potatoes
1 egg yolk
1 1/2 tsp salt
1/2 all-purpose flour
Directions
Servings: 1
These are *not* fluffy dumplings as in chicken and dumplings. They
are a "sturdy" potato dumpling served as a side dish to meat, and
usually with a sweet sauerkraut/carraway/honey dish as the vegetable.
* * *
Boil peeled potatoes in small quantity of water. Drain potatoes
thoroughly. Rice potatoes through hand held masher/ricer. Let
potatoes cool. On floured board, gradually add flour working mixture
into dough with hands. Shape potato mixture into a long roll and cut
into 10 slices. Drop dumplings into boiling water and boil gently
about 5 minutes.
Drain dumplings on paper towel. The dumplings are fully cooked after
the boiling process, but traditionally, Czechoslovakians then melt
butter in a heavy frying pan, and fry the dumplings until they are
lightly browned on all sides.
SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate
Vanicek
Servings: 1 servings
Potato: Grandma Vanicek's Czechoslovakian Pot 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 back into the far past, certainly as far back into recorded history as the early Egyptians, and possibly even further than that. Having said that, in the main part, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. Later on, in Roman times 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the chefs of Roman times used many herbs and spices, including many that are still in use today like bay, mint and asafoetida. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the holy lands, including coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an outbreak in publications on food, some of which are kept safe in academic collections. During the succeeding few hundred years, the rich and powerful families of Europe strove to serve the most extravagent meals, and consequentially the best cooks and their recipes increased in prestige. However, it was during the 1800s that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording recipes to help cooks of their time. By the arrival of the 1900s, cookery publications are greatly in demand mostly as a result of better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Potato_ Grandma Vanicek's Czechoslovakian Pot recipe.
