Ingredients
1 lb rutabagas
3 tbsp fine breadcrumbs
3 tbsp milk
2 tsp melted butter
1 tsp salt
1 tsp sugar
1 lg. egg, well beaten
Directions
Clean, peel and cube the rutabaga, and cook in boiling water until
tender, then drain. Mash thoroughly; then add all the other
ingredients. Put into a 2-qt casserole and bake at 350F for 1 hour. A
pinch of cinnamon or ginger might be added.
Servings: 4 servings
Rutabaga Pudding (Irish) Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
We are able to follow the history of meal recipes back into ancient history, in fact as far as early Egypt, and quite possibly further than that. In practice though, these, ancient recipes were just very basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian which describe 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 exhilarated and blissful. Later on, in The time of the roman empire around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were split into starters, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the chefs of Roman times were skilled in the use of many spices and herbs, including some that we all recognise for example thyme, fennel and asafoetida. As we move on, we have two books which appeared in the fourteenth century : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they have no connection with the indian food that is popular today, but instead accounts of the types of food on the menus of the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes led to an explosion in recipe manuscripts, many of which are kept safe in private cookery archives. During the following few hundred years, the rich families of the West strove to lay on the most extravagent meals, and consequentially the best chefs and their collection of recipes were greatly in demand. However, it was during the 19th century that haute cuisine and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down the recipes of their peers. By the time we get to the 1900s, cooking publications were starting to become popular mostly as a result of better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Rutabaga Pudding (Irish) recipe.
