2 cup dried peas, soaked
20 oz hominy
1 cup celery leaves -=or=-
2 pinch thyme
1 salt
1 pepper
1 savoury
16 cup water
Directions
When the soaking peas are soft, put them in a large pot with the rest
of the ingredients. Simmer until the peas are tender but stil firm.
Add the hominy & cook till thickened. Serve hot.
Servings: 1 recipe
Anissabo (Pea Soup -- Cree Style) Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Food historians have tracked the existence of recipes way back into the distant past, certainly as far back into history as ancient Egypt, and quite possibly further than that. Having said that, mostly, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also describes how the Roman cooks were skilled in the use of many aromatic flavors, including a few that will be familiar to modern chefs for example bay, mint and asafoetida. Over the next few centuries, the powerful families of the West competed to serve the most exotic meals, and because of this the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and publishing the recipes of their peers. By the arrival of the twentieth century, recipe books are highly popular mostly as a result of higher levels of literacy, people having increased free time and having more money to spend. |
We hope you enjoy this Anissabo (Pea Soup Cree Style) recipe.
