6 medium carrots
1 tbsp butter, melted =or=-
1 tbsp margarine, melted
1/4 tsp salt
1/4 tsp basil leaves, crushed
Directions
Slice carrots. Simmer, covered, in salted water until tender, about
10 to 15 minutes; drain. Combine remain ingredients, toss with
carrots. Food Exchanges per serving: 1 VEGETABLE EXCHANGES
Source: Better Homes and Gardens Calorie Counter's Cookbook by WHOM
Brought to you and yours via Nancy O'brion and her Meal-Master
Servings: 6 sweet ones
Basil Carrots Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Written recipes as an idea can be tracked far back into history, at least as far back into history as early Egypt, and possibly even further than that. In practice though, mostly, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a series of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into Roman times 25BC a roman called Apicius wrote a number of documents describing recipes prepared by wealthy roman citizens. He describes how the meals were divided into starters, main course and desserts, something that is very familiar to us today. Aspicius recounts how the Romans made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and parsley. Continuing our culinary historical journey, we find some recipe books which appeared in the 14th Century : a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that appears on menues today, but rather accounts of the types of meals on the menus of the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy land, such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for a torrent in recipe books, some of which are now in private cookery archives. Over the succeeding few hundred years, the powerful and rich houses competed with each other to offer the most extravagent meals, and consequentially cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cook books were in great demand, mostly as a result of better eduction, people having more spare time and a general increase in wealth. The TV revolution gave us TV cookery programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Basil Carrots recipe.
