1 1/2 lb ground beef
1 medium chopped onion
4 slice bacon diced
1 chopped green pepper
3 potatoes peeled and diced
2 tsp mustard
3 beef bouillon cubes
1/4 tsp pepper
2 cup boiling water
6 tbsp vineger
Directions
Brown meat, onion, bacon and green pepper; drain. Stir in remaining
ingredients. Simmer unitl potatoes are tender over low heat, about 45
mins.
Taste of Home Ground Beef Collection 1996 Edition
Servings: 4 servings
16th-Street Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into history, in truth as far back into history as the Egyptians, and potentially, even further back. Having said that, mostly, these old cook books were just very basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe found, according to food historians is a collection of stone tablets in Sumerian which recount 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 romans around 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. He tells us how the roman meals were divided into hors d`oeuvres, entrees and afters, something we still use today. Aspicius describes how the cooks of Roman times made use of a wide range of aromatic flavours, including some familiar names like bay, mint and parsley. Moving on, there were a couple of interesting cookery books from the fourteenth century ; a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that is familiar to us all today, but rather accounts of the types of meals eaten by the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices like rosemary and coriander. These new culinary innovations created a surge in cookery books, most of which still exist in private cookery archives. During the next few hundred years, the upper-class families of the West tried to serve up the best banquets, and as a result the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery publications were increasing in popularity due to increased literacy, people having increased spare time and having more money to spend. Like it or not, the introduction of TV brings us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this 16th Street Stew recipe.
