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
Recipes as a concept can be found back into the distant past, in fact as far into history as early Egypt, and maybe further still. Having said that, mostly, these early recipes were just simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts is a collection of clay 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 making those who drank it feel blissful and exhilarated. Continuing our culinary historical journey, there are some interesting books which were published in the 14th Century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the spicy food that we all know today, but rather accounts of the types of food eaten by the rich and powerful of the time. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, including coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an outbreak in cookery books, the majority of which are now in private cookery archives. Over the succeeding few centuries, the powerful families of Wesstern Europe strove to offer the most extravagent meals, and because of this the best cooks and their recipes became highly prized. Notwithstanding that, it was during the 1800s the formal cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, recipe publications were greatly in demand mostly as a result of higher levels of literacy, people having more leisure time and disposable income. The TV revolution brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this 24 Hour Cabbage Slaw recipe.
