1/2 lb sliced bacon
1 each medium onion
2 can condensed tomato soup
2/3 cup catsup
1/2 cup worcestershire sauce
1/2 cup water
1 tbsp vinegar
1 tbsp sugar
1/2 tsp salt
Directions
Put bacon and onion through food chopper, using medium blade. Add
remaining ingredients and slowly bring to boiling. Simmer
2 hours. Makes 3 cups.
Source: BH & G Barbecue Book, 1965
Servings: 1 servings
Bar-X Bbq Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
We can trace the history of meal recipes way back into antiquity, in truth as far back into history as early Egypt, and potentially, even further back. Having said that, mostly, these old records were just simple hieroglyphic or cunieform instructions for preparing meals.
Progressing into Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were split into starters, main meal and afters, a very modern way of dining. This early Roman chef recounts how the ancient chefs used many different aromatic flavours, including a few that are still present in modern kitchens like thyme, rue and asafoetida. For the centuries that followed, the upper-class families of the West competed with each other to serve up the best banquets, and as a consequence, the best chefs and their recipe collections were much in demand. Nevertheless, it was during the 19th century that cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, trying out, and recording recipes to help cooks of their time. The introduction of the TV brings us cooking programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Bar X Bbq Sauce recipe.
