Ingredients
3 oz unsweetened chocolate
3 tbsp butter or regular margarine
1/3 cup unseasoned mashed potatoes
1 tsp vanilla
1 dash salt
1 lb confectioners sugar
1 tsp to 2 ts milk
1 flaked coconut
1 chopped walnuts
Directions
Melt chocolate and butter in saucepan over low heat. Remove from
heat. Add mashed potatoes, vanilla and salt. Mix well. Sift
confectioners sugar into large bowl. Add chocolate mixture, mixing
well. Mixture will be crumbly. Add 1-2 tsp milk, if necessary, to
make a mixture that can be kneaded. Turn out on board and knead until
smooth. Shape mixture into two rolls, 12 inches long and 1-1/4 inch
in diameter. Roll in coconut or walnuts. Cut into 1/2 inch thick
slices. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate
Recipes Shared by: Sharon Stevens
Servings: 1 servings
Potato Fudge Recipe brought to you by Recipe Ideas
Categories: Candy; Fudge; Vegetable
The History of Recipes
Written recipes as an idea can be found way back into the far past, certainly as far back into history as the early Egyptians, and maybe even further. However, in the main part, these early cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to academics is a collection of clay 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 drank it feel blissful and exhilarated. During the time of the Romans a roman called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into appetizers, main course and afters, something we still use today. Aspicius also describes how the cooks of his times were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks such as thyme, fennel and dill. Moving our culinary historical trip onwards, we have a couple of recipe books dating from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are not about the curry that is familiar to us all today, but rather descriptions of the types of food served to the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices created an increase in manuscripts on cooking, most of which still exist in academic collections. Over the next few hundred years, the upper-class families of Wesstern Europe competed to serve the most exotic banquets, and because of this chefs and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the 20th century, cooking books are highly popular mostly due to higher levels of literacy, increased leisure time and having more disposable income. The arrival of TV brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Potato Fudge recipe.
