Ingredients
1 cup boiling water
1 cup dry instant mashed potatoes
8 canned anchovy fillets, finely minc, ed
1 tbsp flour
1 tbsp chopped parsley
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp pepper
1/8 tsp mace
1 egg yolk
1 cup bread crumbs
Directions
Oil for deep frying
Add boiling water to instant mashed potatoes. Add finely minced
anchovy fillets, flour, parsley, salt, mustard, pepper and mace; mix
well. Form into walnut-sized balls, coat with beaten egg yolk, then
bread crumbs, and deep fry in hot oil (375F) a few at a time until
golden brown.
4 servings
Servings: 4 servings
Potetboller (Norwegian Potato Balls) Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
Recipes as an idea can be tracked way back into antiquity, in truth as far back as the ancient Egyptians, and possibly even further than that. However, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in the Sumerian language 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 `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius compiled a number of documents which described recipes cooked by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient chefs made use of a wide range of spices and herbs, including a few that are still present in modern kitchens for example bay, fennel and dill. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, such as rosemary and coriander. The introduction of these new foods and spices prompted a torrent in recipe books, many of which are now in private collections. During the next few centuries, the powerful and rich houses competed to serve the most exotic banquets, and as a result chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording the recipes of their peers. By the advent of the 20th century, cook books are highly popular mostly due to increased literacy, leisure time and having more money to spend. |
We hope you enjoy this Potetboller (Norwegian Potato Balls) recipe.
