Medium Bulgur Or Cracked Wheat (Vegan) Recipe

Ingredients

2 cup water
3/4 tsp salt
1 cup medium bulgur or cracked
1 wheat (don't rinse)


Directions

In 2qt pan, boil water and salt, stir in wheat and return to boil.
Reduce heat and simmer, covered, for 20 minutes. Remove from heat,
and let stand for 5 minutes. Fluff with a fork.

Posted by Posted by "Rob Ryerson" to
the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994. Source - 'The
Complete Whole Grain Cookbook' by Carol Gelles

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

1.80á


Servings: 1 servings

 

 

Medium Bulgur Or Cracked Wheat (Vegan) Recipe brought to you by Recipe Ideas


Categories: Vegetable


The History of Recipes

It is possible to read the history of written recipes way back into history, in truth as far back into history as pharonic Egypt, and maybe further still. In practice though, in the main part, these ancient recipes were just very simple pictorial recipes for food preparation.

Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of documents which described recipes enjoyed by the Romans. In his publication, Apicius tells us how the roman meals were separated into starters, entrees and afters, something we still use today. Aspicius recounts how the cooks of Roman times made use of a good variety of spices and herbs, including some that we all recognise for example bay, mint and asafoetida.

For the decades that followed, the upper-class families of the West tried to serve up the most extravagent banquests, and as a result the best cooks and their recipes increased in prestige. Notwithstanding that, it was during the 1800s that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down the recipes of their peers.

By the time we get to the 1900s, cookery publications were increasing in popularity as a result of increased literacy, more leisure time and a general increase in wealth.

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