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 cooking instructions as a concept can be traced back into ancient history, in truth as far back as pharonic Egypt, and possibly even further. Having said that, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to historians is a collection of stone tablets in ancient Sumerian 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 drinkers feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created a number of scripts which described recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Roman chefs used a good variety of aromatic flavours, including a few you will know such as thyme, fennel and dill. In the 15th century, knights returning from the crusades brought us many new foods and spices from Arab countries, including spices such as parsley and basil. The introduction of these new foods and spices prompted an increase in manuscripts on cooking, the majority of which are kept safe in private libraries. When we get to the 1900s, cooking publications were starting to become popular as a result of more people being able to read, more spare time and having more money. The arrival of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Potato Fudge recipe.
