1 1/2 cup sifted unbleached flour
3 tsp baking powder
1 tsp salt
1 1/2 tsp baking soda *
2 tbsp sugar
1/4 cup shortening, melted
1 1/2 cup sourdough starter
Directions
* More Baking Soda may be added if the starter if very sour. Place
flour in bowl, add starter in a well, then add melted shortening and
dry ingredients. Mix lightly and turn out onto a lightly floured
board and knead until the consistency of bread dough, or of a satiny
finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a
greased pan. Coat all sides of biscuits with melted butter. Let rise
over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20
minutes.
Servings: 4 servings
Aunt Cora's Sourdough Biscuits * Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to read the history of `recipes` way back into ancient history, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. However, sadly, these ancient cook books were just primitive pictorial instructions for food preparation.
In fact, the most ancient recipe found, according to academics are a few tablets in ancient Sumerian which describe the preparation 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 exhilarated. Later on, in The time of the roman empire 25BC a man called Apicius created a collection of scripts which described recipes prepared by the Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius describes how the ancient cooks used a wide range of aromatic flavours, including some that we all recognise like bay, rue and asafoetida. Later, we have two interesting cookery books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these have no connection with the curry that is popular today, but instead recipes for the types of meals on the menues of the rich. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the Middle-East, such as coriander, parsley, and basil. These new herbs and spices caused an explosion in manuscripts on cooking, many of which are kept safe in private libraries. For the decades that followed, the rich families of Europe tried to lay on the most exotic banquets, and as a result cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cooking publications are increasing in popularity mostly due to increased literacy, people having more free time and having more disposable income. The arrival of television brought us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Aunt Cora's Sourdough Biscuits _ recipe.
