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
It is quite feasible to follow the history of transcribed cooking instructions far back into the distant past, in fact as far back into history as pharonic Egypt, and maybe further still. In practice though, mostly, these ancient records were just primitive pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. He describes how the meals were divided into hors d`oeuvre, entrees and desserts, something we still use today. He also tells us how the Roman cooks made use of many different herbs, including a few that are still present in modern kitchens such as basil, mint and dill. Moving on, there were some books which were published in the 14th Century : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that we all know today, but rather recipes for the types of food prepared by the cooks of the upper classes of the period. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy lands, including spices such as coriander, basil and rosemary. These new culinary innovations was responsible for a torrent in manuscripts on cooking, most of which are now in private libraries. Like it or not, the introduction of television brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this About Milkweed Blossoms recipe.
