Ingredients
1 cup idaho potatoes (see note)
1/4 cup grated onion=7f
2 eggs, well beaten
1 tsp kosher salt
1 dash pepper to taste
4 tbsp melted margarine, divided
2 tbsp matzoh meal (additional for
1 dusting)
Directions
NOTE: To make potatoes easier to handle, parboil them for 10
minutes=7F and then plunge them into cold water, then immediately
drain. Pat dry and grate.
Preheat oven to 375.
Combine all ingredients (reserving 2 tb of margarine)
Grease 24 mini muffin cups with the remaining margarine and dust with
the additional matzah meal.
Place one tablespoon of mixture in each muffin cup and bake 25 minutes
until golden. Adapted from The Jewish Holiday Kitchen Washington Post
4/12/95
Courtesy of Dale & Gail Shipp, Columbia Md.
Servings: 6 servings
Potato Kugelettes Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into the distant past, certainly as far as early Egypt, and maybe further still. However, mostly, these old records were just basic pictorial recipes for preparing food.
In fact, the most ancient recipe in existence, according to experts is a series of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he recounts how the meals were divided into starters, entrees and dessert, something we still use today. Aspicius also recounts how the ancient chefs used a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example basil, mint and parsley. Later, there are a couple of books from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are nothing to do with the curry that is familiar to us all today, but rather recipes for the types of food on the menues of the rich and powerful of those days. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, including spices like basil and coriander. These new foods and spices led to a surge in manuscripts on food, most of which still exist in private collections. For the decades that followed, the powerful families of Wesstern Europe strove to serve the best banquets, and as a consequence, the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 1800s that formal cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and publishing recipes common in their social group. By the time we get to the 1900s, recipe books are starting to become popular due to more people being able to read, people having increased spare time and disposable income. The arrival of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Potato Kugelettes recipe.
