Ingredients
4 large potatos butter or margarine salt pe, pper paprika
1 preheat oven to 425ø f.
Directions
2. Scrub potatoes well under cold running water. Dry thoroughly with
paper towels. With fork, prick skins over entire surface. (Brush
potatoes with salad oil if you like skins soft after baking.) 3.
Place potatoes on oven rack; bake 50 to 60 minutes, or until easily
pierced with fork or soft when squeezed. 4. Slash an X on top of each
potato. Then, holding potato with pot holders,squeeze ends so steam
can escape and potato puffs up. 5. Add a pat of butter to each;
sprinkle with salt, pepper and paprika. Makes 4 servings. Recipe
From: McCall's, April 1982 Joan Johnson
Converted by MMCONV vers. 1.20
Servings: 1 servings
Perfect Baked Potatoes Recipe brought to you by Recipe Ideas
Categories: Potato; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes back into the distant past, at least as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that is, generally, these old cook books were just very basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a series of stone 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 making anyone who tried it feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks were skilled in the use of many spices and herbs, including many that are still in use today for example thyme, rue and asafoetida. As we move on, there are a couple of books published in the 1300s : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are not about the spicy food that is served today, but instead descriptions of the types of food on the menus of the rich people of that period. Later, in the fifteenth century, the Crusaders brought back many new foods and spices from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to a torrent in cookery books, some of which are now in academic collections. By the time we get to the 1900s, recipe books are starting to become popular as a result of better eduction, more spare time and having more disposable income. |
We hope you enjoy this Perfect Baked Potatoes recipe.
