1 large head of cabbage
1 onion
1 carrot
1 cup salad oil
1 cup vinegar
1 cup sugar
1 tsp salt
1 tsp celery seed
1 tsp dry mustard
1 tbsp sugar
Directions
Shred cabbage, onion, and carrot fine. In a bowl, alternate layers of
cabbage, onion, and carrot. Cover with 1 cup sugar. Bring to a
rolling boil, vinegar, salad oil, celery seed, dry mustard, salt, and
sugar. Pour rapidly boiling mixture over cabbage very slowly.
Refrigerate for 24 hours. You might also add green bell pepper and/or
a rib of celery thinly sliced. When ready to serve, stir well. This
keeps well and gets better each day.
Servings: 1 servings
24 Hour Cabbage Slaw Recipe brought to you by Recipe Ideas
Categories: Cabbage; Salad; Vegetable
The History of Recipes
Written recipes as a concept can be observed back into ancient history, in truth as far back into history as the Egyptians, and potentially, even further back. Interesting though that is, mostly, these old records were just basic hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are some tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, we have a couple of interesting cookery books from the fourteenth century : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian curry that appears on menues today, but instead recipes for the types of meals cooked for the upper classes of the time. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices like coriander, parsley, basil and rosemary. These new foods and tastes was responsible for a torrent in recipe books, some of which are now in private libraries. Over the succeeding few hundred years, the upper-class families of Europe tried to serve up the best banquets, and as a consequence, the best chefs and their collection of recipes increased in prestige. However, it was during the nineteenth century that cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down recipes to help cooks of their time. When we get to the twentieth century, cooking books are increasing in popularity due to more people being able to read, people having increased spare time and a general increase in wealth. The TV revolution brings us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this 24 Hour Cabbage Slaw recipe.
