Ingredients
2 unsweetened chocolate square
4 tbsp butter
1/3 cup mashed potatoes
1/8 tsp salt
1 tsp vanilla extract
1 lb confectioners' sugar
Directions
Cook and mash a medium potato without using any seasoning, butter or
milk. Measure 1/3 cup. Melt chocolate and butter together. Blend
into mashed potatoes with the salt and vanilla. Mix well. Sift sugar.
Add a small amount at a time, blending until no sugar is visible.
When a spoon is no longer equal to the task of mixing, knead in the
balance of the sugar with well-buttered hands. Turn out onto a board
and continue to knead until mixture is smooth, glossy and pliable,
buttering hands as necessary. No crumbs should remain. Press into a
buttered 8-inch square pan or shape into balls and top each ball with
a nutmeat
Servings: 1 servings
Potato Chocolate Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Fudge; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into the distant past, in fact as far as the ancient Egyptians, and potentially, even further back. In practice though, generally, these ancient recipes were just simple hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe found, according to historians are a few 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 making anyone who tried it feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. This early Roman chef describes how the ancient chefs made use of many different spices, including many that are still in use today such as bay, fennel and parsley. Moving on, there are two books dating from the fourteenth century - one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the spicy food that is popular today, but instead recipes for the types of meals prepared for the rich and wealthy people of the period. Later, in the 15th century, the Crusaders brought back many new spices and herbs from the Middle-East, including spices like coriander, basil and rosemary. These new culinary innovations caused a torrent in manuscripts on cookery, many of which are kept safe in private libraries. During the next few hundred years, the powerful families of the West strove to lay on the most exotic banquets, and as a result the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, recipe books are starting to become popular mostly due to increased literacy, people having increased leisure time and having more money. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Potato Chocolate Fudge recipe.
