1 lb butter
8 oz cheddar, sharp, grated
4 oz romano cheese, grated
1 tsp worcestershire sauce
1/4 tsp garlic powder
1/2 tsp paprika, sweet or hot
Directions
All the ingredients should be at room temperature before starting this
recipe. Whip slowly, in a medium mixing bowl, with the mixer until
the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or
regular French Bread are great.) Toast under the broiler until hot.
Servings: 4 servings
Cheddar Spread Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
Experts have traced the existence of recipes back into antiquity, in fact as far back as the early Egyptians, and possibly even further than that. Interesting though that is, sadly, these early cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius created some documents detailing recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were split into starters, main meal and dessert, a very modern way of dining. Aspicius also recounts how the early Romans made use of many different aromatic flavors, including a few that will be familiar to modern chefs for example basil, mint and dill. As we move on, we find two recipe books published in the fourteenth century : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the indian food that we all know today, but rather descriptions of the types of food cooked for the upper classes of that period. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including spices like basil and rosemary. The introduction of these new tastes was responsible for an explosion in publications on food, the majority of which still exist in academic collections. During the following few hundred years, the powerful and rich competed to offer the most extravagent banquests, and because of this the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing recipes of the day. By the time we get to the 1900s, cookbooks were in great demand, as a result of higher levels of literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Cheddar Spread recipe.
