1 milkweed buds
1 ; boiling water
1 butter, to taste
Directions
Unopened buds are delicious when cooked but must be treated first to
remove bitterness. Put them in a pot, pour on boiling water, boil
one minute, drain, and pour on more boiling water. Repeat this
process three times or until no bitterness remains when you taste
them. Cook them a little longer until just tender and serve with
butter.
Reader Jean McLain of Peoria, IL wrote "The Herb Companion" and
asked: "Any ideas what can be done to use milkweed blossoms? The
fragrance is musky but not unpleasant. Could they be used in
moth-repellant bags?" HC responded with the above recipe and said
they could find no mention of any use of the blossoms as a moth
repellent.
From "In Basket: Letters from Our Readers" in "The Herb Companion."
Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 6. Posted by Cathy Harned.
Servings: 1 batch
About Milkweed Blossoms Recipe brought to you by Recipe Ideas
Categories: Beverages
The History of Recipes
Academics have found proof that recipes existed back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, sadly, these old cook books were just primitive pictorial instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts is a collection of tablets in ancient Sumerian which recount 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 those who drank it feel blissful. Closer to modern times, we have a couple of recipe books which date from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that we all know today, but instead recipes for the types of meals prepared by the cooks of the rich and powerful. During the succeeding few centuries, the rich families of the West competed to serve the most exotic banquets, and consequentially the best chefs and their recipes became highly prized. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing the recipes of their peers. By the arrival of the 1900s, cooking publications were highly popular mostly due to better eduction, people having increased spare time and disposable income. |
We hope you enjoy this About Milkweed Blossoms recipe.
