Ingredients
1/2 lb cooked potatoes
2 oz flour
1/2 oz butter
1 pinch salt
1 a little milk or buttermilk
1 to bind
Directions
: To test for the correct heat on the gridle sprinkle it with a
little flour. If the flour browns at once it is too hot; it should
take a few seconds to turn colour.
: Grease a gridle or heavy frying-pan. Mash the patatoes with
the butter and a little milk. Mix with a spoon. Add the salt and a
little of the flour. Use the fingers until it is all taken up and the
dough is fairly stiff. Turn out on to a floured surface. Roll out to
1/4 inch thick and cut into rounds using a breakfast cup as a cutter.
Place on the hot greased gridle or frying-pan. Cook for 2 minutes
util the underside is brown. Turn and repeat on the other side. Serve
piping hot, spread with butter. :
:: From the booklet Scottish Teatime Recipes :: Typed in for you by
Ray Watson
Servings: 12 servings
Potato Scones (Scottish) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Food historians have proved the existence of recipes way back into history, in truth as far back into recorded history as the Egyptians, and maybe even further. However, in the main part, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to experts is a series of clay tablets in Sumerian which recount 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 `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by the Romans. In his works, he describes how the meals were split into appetizers, main meal and desserts, something we still use today. Additionally, he recounts how the cooks of Roman times made use of a good variety of spices, including many that are still in use today for example bay, rue and dill. As our culinary historical trip moves to more modern times there were two interesting cookery books from the 1300s - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books have no connection with the indian curry that is familiar to us all today, but instead descriptions of the types of meals on the menus of the wealthy. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new herbs and spices led to an explosion in recipe books, many of which are now in academic collections. By the arrival of the twentieth century, cookery publications are increasing in popularity due to increased literacy, increased leisure time and disposable income. The introduction of television brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Potato Scones (Scottish) recipe.
