3 lb cabbage, shredded
2 green peppers, chopped
1 tbsp salt
1 cup water
2 tsp celery seed
2 medium onions, finely chopped
2 red peppers, chopped
1 cup cider vinegar
2 cup sugar
2 tsp mustard seed
Directions
Combine salt, vinegar, water, sugar, celery seed and mustard seed and
bring to a boil. Pour over vegetables. Chill. Store, covered, in the
refrigerator. Keep 24 hours before serving. Will keep well if kept
tightly covered and refrigerated. Randy Rigg
Servings: 4 servings
24 Hour Slaw Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into distant history, at least as far back into history as pharonic Egypt, and maybe even further. In practice though, these, ancient cook books were just very basic hieroglyphic or cunieform instructions for preparing food.
Moving our culinary historical trip onwards, we find some recipe books which were published in the 1300s : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books have no connection with the indian curry that is served today, but rather descriptions of the types of meals on the menues of the rich and wealthy people of that period. When we get to the 1900s, cookbooks are in great demand, mostly as a result of increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this 24 Hour Slaw recipe.
