SALAD
1 medium lettuce, iceburg, chopped
4 tomatoes, diced
1/2 lb cheese, swiss, julienned
6 oz ham, julienned
2/3 cup olives, spanish, pitted
3 tsp cheese, romano, grated
1 lemon, juiced
DRESSING
1/4 cup vinegar, while
1 cup oil, olive
8 garlic clove, minced
2 tsp oregano
2 tsp worcestershire sauce
1 salt, taste
1 pepper, black, ground, taste
Directions
Put lettuce in mixing bowl. Add tomatoes, ham, and cheese. Top with
spanish olives. Pour dressing on top and add grated Romano cheese and
lemon juice. Toss all ingredients together and serve on chilled
plates.
Dressing: Put into bowl minced garlic, oregano, and Worcestershire
sauce. Beat until smooth with whisk. Add oil gradually and finally
add vinegar, beating continuously.
Source: Columbia Restaurant (Sarasota, FL)
MM by Sue Woodward (72772,2247/CIS; S.WOODWARD/GEnie; SWOODWARD/NVN)
Servings: 4 servings
1905 Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Food historians have tracked the existance of recipes back into ancient history, at least as far back as the ancient Egyptians, and maybe even further. Interesting though that is, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe found, according to food historians is a collection of tablets in 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 tried it feel blissful and exhilarated. During Roman times around 25BC a man called Apicius created some documents detailing recipes cooked by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvres, main course and dessert, a very modern way of dining. Additionally, he recounts how the ancient Romans used many different spices, including some familiar names like thyme, fennel and dill. As we move on, there were two interesting recipe books published in the 1300s - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of meals eaten by the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as coriander, basil and rosemary. These new foods and spices led to an explosion in recipe manuscripts, many of which still exist in academic collections. During the next few centuries, the rich and powerful families of the West tried to serve up the most extravagent banquests, and as a consequence, chefs and their recipes were greatly in demand. Nevertheless, it was during the 19th century that fine cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, cookery books are increasing in popularity as a result of more people being able to read, more spare time and having more money. |
We hope you enjoy this 1905 Salad recipe.
