2 lb yellow-eye beans
1/4 lb lean salt pork -- sliced
1 medium onion -- peeled
2 tsp salt
1/2 cup maple syrup
1 tsp dry mustard
1/2 cup cream
Directions
Cover beans with water, bring to a boil, set aside for an hour.
Drain. Add fresh water and simmer until just tender. Drain, reserving
bean liquor. Put whole onion and half of salt pork in large bean pot.
Mix syrup, mustard and salt with hot liquor to cover beans, top with
remaining por. Cover and bake for 6-8 hours at 275=B0, adding hot
bean liquor as needed, to cover beans. Uncover and top with cream for
last hour.
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Recipe By : Virginia Rich, The Baked Bean Supper Murders
From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (
Servings: 1 servings
Amanda's Baked Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
It is quite possible to prove the history of recipes far back into the distant past, certainly as far back into history as ancient Egypt, and possibly even further than that. Having said that, generally, these old records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to food historians is a series of stone 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 those who drank it feel `blissful`. During Roman times 25BC a roman called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvres, entrees and afters, something we still use today. Additionally, he describes how the Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. Closer to modern times, there were a couple of recipe books which appeared in the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the spicy food that is familiar to us all today, but rather accounts of the types of meals served to the upper classes of that time. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the holy land, such as parsley, basil and rosemary. These new foods and spices created an outbreak in cookery books, many of which are now in private cookery archives. During the succeeding few centuries, the upper classes competed to serve the most exotic meals, and consequentially cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery books are highly popular mostly as a result of better eduction, more free time and having more money to spend. Like it or not, the introduction of TV gave us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Amanda's Baked Beans recipe.
