2 tbsp bacon drippings
1 tbsp caraway seeds
2 tbsp flour, all-purpose
1 1/2 qt water, cold
1 each eggs
1 salt
1 tbsp butter, unsalted
1 each garlic cloves
2 slice bread, white
Directions
Heat fat, cook caraway seeds 1 minute until they
pop. Add flour and make a dark roux, making sure it
does not burn. Add water and whip. Cook for 15-20
minutes. Strain the mixture, put it back into the pot,
and bring to a boil.
Beat the egg till foamyand whip it into the
simmering soup. Adjust salt. Meantime melt butter. Rub
garlic on both sides of bread and dice the bread. Add
dice to hot butter. Shake pan and place it in a 500F
oven to toast the croutons.
Serve croutons seperately at table so they won't get
soggy in the soup.
Servings: 6 servings
Komenymagos Leves Foghagymas Kockakkal (Caraw Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. However, these, early cookbooks were just basic hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some clay tablets in Sumerian which show 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, wonderful and blissful`. Progressing into The time of the romans around 25BC a man called Apicius compiled a few scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the chefs of Roman times made use of many different spices and herbs, including a few you will know like basil, fennel and parsley. Moving on, there are two recipe books which appeared in the 14th Century : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that is served today, but rather recipes for the types of meals served to the rich people of that time. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from the East, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused a torrent in recipe publications, the majority of which still exist in private libraries. During the next few hundred years, the wealthy families of Wesstern Europe competed to offer the most exotic meals, and as a result cooks and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes to help cooks of their time. By the time we get to the twentieth century, recipe publications are in great demand, mostly as a result of increased literacy, people having more spare time and being a little richer. Like it or not, the introduction of TV brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Komenymagos Leves Foghagymas Kockakkal (Caraw recipe.
