1/2 cup dark raisins
1/2 cup chopped dates
1/2 cup vinegar
1/2 cup spaghetti sauce mix
1 1/2 tsp chili powder
1 tsp salt
1 1/2 cup apple juice
1 tbsp lemon juice
1 tsp garlic salt
1 tsp dried minced onion
1/2 cup water
Directions
Combine first 4 ingredients in small saucepan and cover. Simmer for 10
minutes. Remove and let stand for 30 minutes. Blend thoroughly and
set aside. Bring vinegar to a boil. Remove from heat, stir in
spaghetti sauce, mix powder until smooth. Add remaining ingredients
and the raisin/date misture. Put through blender again. Measure and
add half as much water. Measure again and add 1/4 as much in sugar
and 1/2 as much in vinegar, adding vinegar a spoonful at a time,
tasting until the flavor is suitable.
Servings: 16 servings
57 Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Written cooking instructions as a concept can be tracked far back into history, certainly as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these old cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in the Sumerian language which describe 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 those who drank it feel `wonderful`. Continuing our culinary historical journey, we have a couple of interesting recipe books dating from the 14th Century ; a book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that we all know today, but instead accounts of the types of meals served to the rich and wealthy people of the period. Over the succeeding few hundred years, the wealthy families of Europe competed with each other to lay on the most exotic banquets, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and publishing popular recipes of the day. When we get to the twentieth century, recipe books were in high demand, due to higher levels of literacy, people having more free time and a general increase in wealth. The TV revolution brought us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this 57 Sauce recipe.
