2 tbsp butter or margarine
1/2 each onion,large,diced
1 each celery rib, diced
1 lb sealegs, chopped
1 cup potatoes, cooked,diced
1 each tomato, large, diced
2 tbsp flour
3 cup milk
1 cup water
1 salt & pepper to taste
Directions
Melt butter in heavy saucepan over medium-low heat. Add onions and
saute until clear, add celery and cook gently for about 5 mins. Add
flour, milk and water, stirring well to avoid lumps. Add remaining
ingredients and season to taste. Heat until heated through, but do
not boil. Serve with baking powder biscuits. Sealegs are a blend of
pollock and crab meat.
Servings: 6 servings
Ann's Seafood Chowder Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
It is quite feasible to trace the history of written cooking instructions way back into history, certainly as far back into recorded history as early Egypt, and possibly even further than that. In practice though, these, old recipes were just primitive pictorial recipes for preparing food.
Interestingly, the oldest recipe found, according to academics is a collection of clay tablets in the Sumerian language which recount the baking 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. As we move into The time of the romans 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main meal and afters, a very modern way of dining. He also tells us how the ancient cooks made use of many aromatic flavours, including some that we all recognise such as thyme, rue and asafoetida. Later, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from the East, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an explosion in manuscripts on cookery, most of which still exist in private libraries. During the next few hundred years, the rich and powerful families of Europe competed to serve the most exotic meals, and as a result cooks and their recipes were at a premium. However, it was during the 19th century that cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brings us TV cooks and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Ann's Seafood Chowder recipe.
