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 recipes as an idea can be traced way back into distant history, in truth as far back as the ancient Egyptians, and potentially, even further back. Having said that, in the main part, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are a few tablets in ancient 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 having made anyone who drank it feel blissful and exhilarated. Later on, in The time of the romans 25BC a roman called Apicius assembled a few documents which described recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main course and dessert, a style of dining still practiced today. Aspicius recounts how the ancient Romans made use of many spices and herbs, including many that are still in use today for example basil, mint and asafoetida. Continuing our culinary historical journey, there were two interesting recipe books dating from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the spicy food that is served today, but instead descriptions of the types of meals on the menues of the upper classes. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cooking, including spices such as rosemary and coriander. These new culinary innovations prompted an outbreak in cookery books, the majority of which are now in academic collections. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on our site. |
We hope you enjoy this 57 Sauce recipe.
