Potato Balls (Kartoffel Balle) Recipe


Ingredients

1 irish potatoes
1 water
1 butter
1 parsley, fresh, minced
1 salt


Directions

Peel Irish potatoes and cut in small balls. Place in cold water for 15
minutes. Drain off the water and cover with fresh water and cook
about 12 minutes until tender. Drain, add butter, minced parsley and
salt to taste. Serve at once. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.


Servings: 1 servings

 

 

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Categories: Vegetable


The History of Recipes

Food historians have proved the existance of recipes far back into distant history, certainly as far as early Egypt, and possibly even further than that. Interesting though that is, mostly, these early recipes were just primitive pictorial recipes for food preparation.

Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated.

During the time of the Roman Empire a roman called Apicius created some scripts detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of his times were skilled in the use of a wide range of herbs, including some that we all recognise such as basil, fennel and asafoetida.

As our culinary historical trip moves on a few more years we find a couple of cookery books which appeared in the 14th Century ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that is served today, but instead accounts of the types of food enjoyed by the nobility of that time.

In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the holy land, such as rosemary and coriander. These new foods and tastes prompted an explosion in recipe manuscripts, the majority of which are kept safe in private cookery archives.

Over the following few hundred years, the powerful and rich competed to lay on the most extravagent meals, and consequentially cooks and their recipe collections were highly sought after. However, it was during the nineteenth century that formal cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes of the day.

By the arrival of the 20th century, cookery books were highly popular due to more people being able to read, leisure time and having more money to spend.

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We hope you enjoy this Potato Balls (Kartoffel Balle) recipe.

 


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