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
We can track the history of written recipes way back into the distant past, in truth as far into history as the early Egyptians, and possibly even further. Having said that, sadly, these old recipes were just very basic hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered, according to historians is a collection of tablets in the Sumerian language describing 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 and blissful. Later on, in Roman times 25BC a man called Apicius assembled some documents describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something we still use today. He also tells us how the Romans were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and asafoetida. Closer to modern times, there are two interesting books which date from the 1300s - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that is familiar to us all today, but instead recipes for the types of food cooked for the rich and powerful of the period. In the fifteenth century, the Crusaders brought back many spices and herbs from the Middle-East, such as coriander, parsley, and basil. The introduction of these new foods and spices led to an explosion in books on cookery, most of which are now in private libraries. During the succeeding few hundred years, the powerful families of Europe competed with each other to serve the most exotic meals, and as a result cooks and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that fine cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes common in their social group. By the arrival of the 1900s, recipe publications were in high demand, mostly due to increased literacy, more free time and having more money to spend. |
We hope you enjoy this 24 Hour Cabbage Slaw recipe.
