2 tsp water
1 1/2 cup oatmeal
1 tsp ginger, powder
1/4 lb butter, unsalted
1/3 cup sugar, brown, dark
1/4 tsp baking soda
Directions
Cream the butter; add the sugar and beat until light and fluffy.
Dissolve the baking soda in the water and add, stirring well. Add the
oatmeal and ginger, mixing well. The mixture should be fairly firm.
If necessary, add a little more oatmeal. Knead lightly on a floured
surface. Preheat oven to 300 degrees. Press the mixture in a buttered
baking dish, about 8 x 12 inches. The dough should be about 1/2 inch
thick. Bake in the 300 degree oven for 35 minutes, or until brown on
top. Cut into squares while hot.
Posted on GEnie Food & Wine RT Sep 18, 1993 by COOKIE-LADY [Cookie]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator net/node 004/005, Internet
sylvia.steiger@lunatic.com, reposted by DonW1948@aol.com
Servings: 1 servings
Australian Jack Recipe brought to you by Recipe Ideas
Categories: Australian
The History of Recipes
Historians have proved the existance of recipes way back into history, at least as far as ancient Egypt, and possibly even further than that. In practice though, generally, these early cookbooks were just primitive pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to historians is a series of stone 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 anyone who drank it feel blissful. During Roman times around 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into starters, main course and dessert, something we still use today. Aspicius also tells us how the cooks of his times used a wide range of spices, including a few that will be familiar to modern cooks for example basil, fennel and dill. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from middle-east cuisine, such as basil and coriander. These new culinary innovations was responsible for a torrent in recipe publications, many of which still exist in academic collections. During the succeeding few hundred years, the rich and powerful families of Europe competed with each other to serve up the most exotic meals, and because of this cooks and their recipe collections were greatly in demand. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing recipes common in their social group. By the arrival of the 1900s, cookery publications are in high demand, mostly as a result of higher levels of literacy, more free time and having more money. |
We hope you enjoy this Australian Jack recipe.
