2 lb carrots
1 onion,medium-sized
1 green pepper,medium
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1 tsp worcestershire sauce
1 tsp mustard
1/2 tsp salt
Directions
1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in
half, remove seeds, and cut into thin slivers.
2. Combine remaining ingredients, blend well, and pour over
vegetables in a large nonmetal bowl. Cover and refrigerate several
hours before serving.
3. Drain and serve as an appetizer or as a relish.
Servings: 24 servings
Allethea Wall's Copper Pennies (Pickled Carro Recipe brought to you by Recipe Ideas
Categories: Sauce; Sauce And Dip; Soup; Soup And Stew; Vegetable
The History of Recipes
Recipes as an idea can be observed far back into ancient history, in truth as far into history as ancient Egypt, and maybe even further. Having said that, these, old records were just very simple hieroglyphic instructions for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius created some scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius recounts how the ancient cooks made use of many different aromatic flavors, including a few that will be familiar to modern chefs like thyme, mint and dill. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, such as coriander, basil and rosemary. These new herbs and spices caused an outbreak in books on cooking, most of which still exist in private libraries. The TV revolution gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Allethea Wall's Copper Pennies (Pickled Carro recipe.
