2 cup flour
1/2 cup sugar
1 package yeast
1/2 cup milk
1/2 cup margarine
3 eggs, room temp
RAISINS, SEEDLESS
1/2 cup brown sugar, boiled
1/3 cup water, boiled
1/4 cup rum, boiled
Directions
Recipe by: Ann Fliss mix 3/4 cup flour and yeast. combine milk and
margarine in a sauce pan till
Servings: 1 servings
Babka (Polish Easter Bread) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Holiday
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into the far past, in truth as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, these, ancient cookbooks were just basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. During the time of the Romans a roman called Apicius assembled a collection of documents which described recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into starters, main course and afters, a style of dining still practiced today. Aspicius also tells us how the Roman chefs made use of a good variety of spices, including some that we all recognise like basil, fennel and dill. Moving our culinary historical trip onwards, we have a couple of interesting cookery books which appeared in the 1300s - a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are not about the curry that is popular today, but rather recipes for the types of meals enjoyed by the rich and powerful of that period. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, such as coriander, parsley, and rosemary. The introduction of these new herbs and spices led to a torrent in manuscripts on food, many of which still exist in private collections. Over the next few hundred years, the upper-class families of Europe tried to serve up the most exotic meals, and consequentially cooks and their recipes were highly sought after. Even so, it was during the nineteenth century that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cooking books are increasing in popularity mostly as a result of better eduction, more free time and being a little richer. The arrival of TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Babka (Polish Easter Bread) recipe.
