Albondigas Recipe

Ingredients

1/2 lb ground pork
1/2 lb ground beef
1 egg
1/2 cup brown rice, uncooked
1 onion, diced fine
1/2 tsp tomio (thyme)
8 cup water
1 tomato, chopped
1 clove garlic, diced
1/2 cup chili huerta
2 yerba buena
1 thick slice french bread
1/2 tsp comino (cumin)
2 carrots, sliced thin
1 cup peas, fresh or frozen


Directions

Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into
small balls. Bring water to boil and add balls; simmer at low boil
for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let
simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french
bread in small amount of soup broth until very soft. Place in blender
with comino; chop together; add to soup. Next add carrots and peas;
simmer until vegetables are tender. Serve.


Servings: 4 servings

 

 

Albondigas Recipe brought to you by Recipe Ideas


Categories: Meat; Mexican


The History of Recipes

Transcribed cooking instructions as a concept can be found far back into the distant past, in fact as far back as the Egyptians, and potentially, even further back. However, sadly, these early cookbooks were just simple pictorial recipes for preparing meals.

Fascinatingly, the most ancient recipe discovered, according to experts in ancient history are some tablets in Sumerian which describe the baking 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 roman empire around 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main course and afters, a style of dining still practiced today. Aspicius recounts how the ancient chefs were skilled in the use of many different herbs and spices, including a few you will know for example thyme, rue and parsley.

In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices like basil and rosemary. These new herbs and spices created an increase in manuscripts on cookery, many of which are now in private libraries.

Over the following few centuries, the families of Europe strove to offer the best banquets, and consequentially the best chefs and their collection of recipes increased in prestige. Nevertheless, it was during the nineteenth century that cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and publishing the recipes of their peers.

When we get to the 1900s, cookbooks were greatly in demand due to better eduction, people having increased leisure time and a general increase in wealth.

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We hope you enjoy this Albondigas recipe.

 


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