1 medium head cabbage, 2 1/2 to 3 lbs
3 tbsp granulated sugar
1 cup cider vinegar
2/3 cup ketchup
1/2 cup water
1/8 tsp cayenne
1/8 tsp crushed red chile
1/4 tsp fresh ground black pepper
3/4 tsp salt or to taste
1 dash of liquid hot pepper
1 sauce
Directions
Grate or thinly slice the cabbage. In a small saucepan combine the
sugar and vinegar and cook over medium heat until the sugar
dissolves. Whisk in the other ingredients and simmer over medium-high
heat for 10 minutes. If mixtures seems too thick, thin with 1
tablespoon of warm water at a time until proper consistancy is
reached. Pour the warm sauce over the grated cabbage. Toss to combine
thoroughly, and serve immediately. Submitted By SALLI SCHWARTZ (HONN)
<102003.3307@COMPUSERVE.COM> On FRI, 23 JUN 1995
143555 GMT
Servings: 6 servings
Lexington Coleslaw\Butel Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Historians have traced the existance of recipes way back into the far past, certainly as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, sadly, these ancient cook books were just simple hieroglyphic recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As our culinary historical trip moves on a few more years we have a couple of recipe books which appeared in the fourteenth century ; one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that we all know today, but instead recipes for the types of food on the tables of the rich people of those days. Over the following few hundred years, the upper-class families of Wesstern Europe competed to serve the most exotic meals, and because of this the best chefs and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording the recipes of their peers. By the arrival of the 20th century, cooking books are highly popular mostly as a result of higher levels of literacy, people having increased free time and being a little richer. Like it or not, the introduction of television brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Lexington Coleslaw_Butel recipe.
