Ingredients
1 no ingredients
Directions
3 TB vegetable oil
4 russet potatoes, -- peeled
: and shredded
2 scallions, -- sliced
2 TB chopped parsley
1 egg, -- lightly beaten
: Salt and pepper
Heat oil in non-stick skillet. Have other ingredients prepped before
shredding potatoes as they will discolor. Shred potatoes and
immediately combine with scallions and egg. Season mixture with salt
and pepper. Scoop a heaping tablespoon of potato mixture into skillet
and flatten with back of spoon. Continue cooking four pancakes at a
time. When pancakes are brown flip to other side and continue to
brown. Remove to paper towels to drain and season with salt. Serve
immediately.
Yield: 8 pancakes
Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1218
Date: Sun, 20 Oct 1996 18:10:08
~0400
Servings: 4 servings
Potato Pancakes (Cook's Choice) Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Pancake
The History of Recipes
Food historians have tracked the existance of recipes far back into ancient history, certainly as far back into recorded history as early Egypt, and potentially, even further back. In practice though, mostly, these ancient recipes were just very simple hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to experts in ancient history are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. As our culinary historical trip moves on a few more years there were a couple of cookery books which appeared in the fourteenth century ; a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that is familiar to us all today, but instead descriptions of the types of meals prepared for the rich and wealthy people of those days. In the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the holy lands, including spices like parsley and basil. The introduction of these new tastes was responsible for a torrent in books on cookery, many of which are kept safe in academic collections. During the succeeding few hundred years, the rich and powerful families of the West competed to serve the most extravagent meals, and consequentially the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes to help cooks of their time. Like it or not, the introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Potato Pancakes (Cook's Choice) recipe.
