10 carrots, peeled
2 tsp lemon juice
1 2/3 sticks butter or margarine
1/4 cup crisco
1/2 cup dark brown sugar or sub, or brown sugar sub....
1 egg or egg replacement
1 cup flour
1 tsp baking powder
1 tsp baking soda
Directions
Preheat oven to 350. Boil carrots until soft enough to mash. Drain
and mash and sprinkle with lemon juice. Cream to together margarine,
Crisco, brown sugar and egg. Add flour baking powder and baking soda.
Mix well. Add mashed carrots, blending well. Pour into slightly
greased mold, souffle (2 qt) or 8 1/2" X 4 1/2" loaf pan. Bake for
50-60 minutes. Unmold and serve when warm. Can be frozen and
reheated in foil. Serves 6. Food Exchange per serving....1 vegetable
exchanges + 1 starch/bread exchange + 1 fat exchange? Vegetables
Magic by Sheilah Kaufman Brought to you and yours via Nancy O'Brion
and her Meal-Master
Servings: 6 servings
Carrots Divine Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into the distant past, in fact as far into history as the Egyptians, and potentially, even further back. Interesting though that is, in the main part, these old records were just very basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe found, according to experts is a collection of stone tablets in Sumerian 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 drinkers feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, entrees and desserts, something we still use today. He also describes how the cooks of Roman times made use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs like basil, mint and asafoetida. Moving on, there are some books from the fourteenth century ; a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of food cooked for the rich. Later, in the 15th century, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, including spices like basil and coriander. These new foods and tastes was responsible for an outbreak in books on cooking, most of which still exist in academic collections. Like it or not, the introduction of TV brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Carrots Divine recipe.
