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Directions
Blueberries freeze very well. Simply sort the fruit, don't wash, and
pack in freezer bags or boxes. When you use the frozen fruit, simply
wash in running water and use. Don't thaw. This is especially nice
when adding blueberries to fruit salad or muffins where you don't
want the rest of the product to turn purple. If you've already washed
the berries, let them dry before freezing. My favorite way to eat
blueberries is "straight up." For breakfast try the berries in rice
(brown, white, what ever) with a little cinnamon and/or clove.
From: Rita=Schulte%TV%WILL@bigbird.will.uiuc.edu. Fatfree Digest
[Volume 9 Issue 29] July 20, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1 servings
About Freezing Blueberries Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into antiquity, at least as far into history as ancient Egypt, and possibly even further. Interesting though that maybe, mostly, these old recipes were just basic hieroglyphic recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to academics is a series of ancient tablets in Sumerian which show 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 tried it feel blissful. Progressing into Roman times 25BC a roman called Apicius created a few scripts which described recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, a very modern way of dining. Aspicius also informs us how the ancient cooks used many different herbs and spices, including some that we all recognise for example thyme, mint and dill. Later on, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy land, including parsley, basil and rosemary. The introduction of these new tastes caused an explosion in books on cooking, the majority of which are now in private libraries. Over the succeeding few centuries, the families of Europe tried to serve up the best banquets, and consequentially the best cooks and their collection of recipes were much in demand. However, it wasn`t until the 19th century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and writing down the recipes of their peers. When we get to the twentieth century, cookbooks were increasing in popularity due to better eduction, more leisure time and having more disposable income. The TV revolution gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes like those on our web site. |
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