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
It is actually possible to trace the history of written recipes way back into the far past, in fact as far back into recorded history as ancient Egypt, and possibly even further than that. In practice though, these, old records were just basic pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, a style of dining still practiced today. Additionally, he tells us how the ancient Romans were skilled in the use of a good variety of herbs and spices, including some familiar names like basil, fennel and asafoetida. During the following few centuries, the upper-class families of Europe strove to lay on the most exotic meals, and because of this cooks and their recipe collections became highly prized. However, it was during the 19th century that fine cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, cooking books are starting to become popular mostly as a result of higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Albondigas recipe.
