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
Written recipes as a concept can be found far back into distant history, certainly as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these ancient cookbooks were just very simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient 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 having made drinkers feel blissful. During the time of the Romans a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of his times used a good variety of herbs and spices, including a few that will be familiar to modern cooks for example bay, rue and parsley. Moving our culinary historical trip onwards, we find a couple of cookery books published in the fourteenth century ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian food that is served today, but rather recipes for the types of meals served to the nobility of that period. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including spices like parsley and basil. These new foods and tastes led to an explosion in recipe publications, some of which still exist in private collections. Over the succeeding few centuries, the powerful and wealthy competed to lay on the most extravagent banquests, and because of this the best chefs and their recipe collections increased in prestige. However, it was during the 19th century that haute cuisine and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and writing down recipes common in their social group. By the time we get to the 20th century, recipe publications are in high demand, mostly as a result of more people being able to read, people having increased spare time and having more money. |
We hope you enjoy this Potato Kugelettes recipe.
