Ingredients
1 cake compressed yeast (or)
1 cake dry yeast
1 cup white corn-meal
1 tbsp salt
1/2 cup sugar
1/2 cup lukewarm water
4 cup boiling water
1 cup melted shortening
2 cup potato water flour
Directions
Make a sponge of the yeast, 1/2 cup water, and 3 tablespoons flour.
Cover and allow to stand until light. Sift corn-meal slowly into the
boiling water, add salt, and stir constantly until thick. Cook over
hot water 30 minutes. Add shortening, sugar, and potato water
(prepared by boiling 1 cup diced potatoes in 2 cups water). Stir
until well blended. Cool. Add the sponge. Add sufficient flour to
make a dough stiff enough to knead. Turn onto lightly floured board.
Knead until smooth and elastic. Cover with a damp cloth and allow
dough to double in bulk. Knead down. Cover closely and place in
refrigerator. Remove portion of dough required from refrigerator 2
hours or more before rolls are needed. Allow dough to warm to room
temperature. Form into rolls. Place in well-oiled pans. Cover and
let rise until treble in bulk. Bake in hot oven (450ø F) about 15
minutes. The unused portion of the dough should be worked down,
covered closely with waxed paper, and returned to the refrigerator
until needed. 75 rolls. Mrs. L. Carlile, Sheridan, WY.
Converted by MMCONV vers. 1.20
Servings: 1 servings
Corn-Meal Ice-Box Rolls Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Written cooking instructions as an idea can be traced back into ancient history, in truth as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, in the main part, these old cookbooks were just very basic pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which describe the preparation 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 wonderful. As we move into The time of the roman empire around 25BC a man called Apicius created some documents which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into starters, main course and dessert, a very modern way of dining. Aspicius also recounts how the Romans used many different herbs and spices, including a few that will be familiar to modern cooks like bay, mint and asafoetida. For the next few years, the wealthy families of Wesstern Europe competed with each other to lay on the best banquets, and consequentially chefs and their recipes were greatly in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and writing down recipes common in their social group. By the advent of the twentieth century, recipe publications are in high demand, due to better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Corn Meal Ice Box Rolls recipe.
