Ingredients
9 each med potato
3 each egg, well beaten
1 cup flour
2/3 cup bread crumbs
1/2 tsp nutmeg
1 tsp salt
1/2 lb butter
1/2 cup bread crumbs
1 tsp onion, chopped
Directions
Boil the potatoes in their jackets until soft, remove the skins and
put potatoes through a ricer. Spread on a towel for a few minutes to
remove moisture, then put them in a bowl and add the salt. Add the
eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form
mixture into dry balls (if mixture is too moist, add more bread
crumbs). Drop the balls into boiling salted water. When balls come to
the surface, allow them to boil for 3 minutes. Remove one from liquid
and cut open; if center is dry, they are sufficiently cooked. Remove
balls from liquid and pour over them a dressing made as follows:
Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion
and cook for several minutes. Source: Pennsylvania Dutch Cook Book ~
Fine Old Recipes, Culinary Arts Press, 1936.
Servings: 1 servings
Potato Croquettes (Kartoffel Kloesse) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions way back into history, certainly as far back as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these old records were just very basic pictorial recipes for preparing food.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a series of stone tablets in Sumerian 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 drinkers feel wonderful and blissful. As we move into The time of the romans 25BC a roman called Apicius compiled a collection of scripts describing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and afters, a very modern way of dining. Aspicius tells us how the ancient Romans made use of a wide range of aromatic flavors, including many that are still in use today like basil, rue and parsley. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books which appeared in the fourteenth century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they are nothing to do with the spicy food that we all know today, but rather accounts of the types of meals cooked for the rich and wealthy people of that period. In the 15th century, the Crusaders brought back many new foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for a surge in cookery books, the majority of which are now in private cookery archives. Over the next few centuries, the powerful families of Wesstern Europe tried to serve up the most exotic meals, and as a consequence, the best chefs and their recipes could command a high salary. However, it was during the 1800s the formal cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe publications were increasing in popularity mostly as a result of more people being able to read, people having increased spare time and a general increase in wealth. The introduction of television brought us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Potato Croquettes (Kartoffel Kloesse) recipe.
