Ingredients
2 1/2 cup potatoes, (2 large) *
3 cup ; water
1 tsp lemon juice
1 each potato, boiled, mashed
1 each egg, large, beaten
2 tbsp milk
1/2 tsp salt
1 vegetable oil, as needed
Directions
* Potatoes are grated on medium grater. 2 1/2 Cups Approx.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++ ++++ Grate raw potatoes into water to which lemon
juice has been added. Place potatoes in a strainer or cheese cloth
and drain off liquid. Drain well. Beat raw and cooked potatoes with
egg, milk, and salt to form a batter. Using 3 T oil for each batch,
drop batter for 3 or 4 pancakes at a time in hot oil in a large
frypan. When firm on the bottom side, loosen edges and turn. Brown
on other side. Remove, drain on paper towel, and keep warm. Continue
until all batter is used. Serve immediately. NOTE: If potato cakes
are served with meat, sprinkle with salt. Sprinkle with sugar if
served with applesauce.
Servings: 4 servings
Potato Pancakes German Style Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; German; Pancake
The History of Recipes
It is quite feasible to follow the history of recipes back into ancient history, certainly as far as the Egyptians, and maybe further still. In practice though, mostly, these early recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius created some scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, entrees and dessert, a very modern way of dining. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including many that are still in use today for example basil, mint and dill. Moving on, we have a couple of cookery books from the 14th Century : a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that we all know today, but instead descriptions of the types of food eaten by the nobility of that period. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, including basil and rosemary. The introduction of these new tastes led to a surge in recipe manuscripts, the majority of which are now in academic collections. During the next few hundred years, the upper-class families of Europe competed to lay on the best banquets, and as a result the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes common in their social group. By the time we get to the twentieth century, cooking publications were highly popular due to increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Potato Pancakes German Style recipe.
