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
It is possible to track the history of `recipes` back into the far past, certainly as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, these, old cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to historians is a collection of 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 anyone who drank it feel `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius created a number of scripts describing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the roman meals were separated into starters, main meal and desserts, something that is very familiar to us today. Aspicius also tells us how the Roman chefs made use of many different aromatic flavours, including some that we all recognise such as thyme, fennel and dill. Later, we have a couple of interesting recipe books which date from the fourteenth century - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that appears on menues today, but rather accounts of the types of meals prepared for the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for an explosion in recipe books, some of which are now in private libraries. For the decades that followed, the rich families of the West competed with each other to lay on the most exotic banquets, and because of this the best chefs and their recipes were greatly in demand. Even so, it was during the 19th century that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down popular recipes of the day. By the time we get to the 1900s, cooking publications were in high demand, mostly due to higher levels of literacy, people having increased free time and having more money. The arrival of television brings us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this 1905 Salad recipe.
