1 medium onion, chopped
2 cl garlic, minced
2 tbsp butter, melted
1 large can whole tomatos (14 1/2oz
8 oz tomato paste
1/2 cup celery, chopped
1/3 cup vinegar
1/4 cup green pepper, chopped
2 fresh celery leaves, chopped
1 bay leaf
3 tbsp molasses
1 1/2 tsp salt
2 tsp dry mustard
2 tsp tabasco sauce, to taste
1/2 tsp clove, ground
1/2 tsp allspice, ground
2 slice lemon
Directions
Saute onion and garlic in butter in a saucepan until tender. stir in
remaining ingredients; bring to boil. Reduce heat and simmer,
uncovered, 30 minutes; stir occasionally. Discard bay leaf and lemon
slices. Process through a food processer if desired. Use sauce for
basting and as a side dish for dipping. Yield 3 cups.
Servings: 1 servings
1948 Original Bbq Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
We can trace the history of meal recipes way back into history, certainly as far back into history as the Egyptians, and maybe even further. Interesting though that maybe, generally, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to academics is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Much later, in Roman times a man called Apicius created some documents which described recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were divided into appetizers, main course and afters, a very modern way of dining. Aspicius informs us how the ancient chefs were skilled in the use of many herbs, including a few that will be familiar to modern cooks like bay, mint and asafoetida. Continuing our culinary historical journey, we have two books published in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that we all know today, but instead accounts of the types of food served to the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cooking, such as basil and rosemary. These new foods and tastes led to an increase in manuscripts on food, the majority of which are kept safe in private cookery archives. Over the succeeding few hundred years, the rich families of the West tried to offer the most extravagent banquests, and as a consequence, cooks and their collection of recipes were at a premium. However, it was during the nineteenth century that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cooking publications were starting to become popular as a result of more people being able to read, more free time and having more disposable income. |
We hope you enjoy this 1948 Original Bbq Sauce recipe.
