1 lb baby carrots
1 lb small white onions
5 fl cream
1 salt and pepper
1 pinch nutmeg
Directions
Wash and trim carrots. Peel onions. Place in pot with 1/2 inch
boiling salted water. Cover and simmer gently for 10 minutes. Remove
lid and boil rapidly, shaking pot to prevent burning, until water is
absorbed. Stir in cream and add pepper and salt to taste, if
necessary. Serve with a very light sprinkling of nutmeg.
Servings: 4 servings
Baby Carrots & Onions In Cream (Irish) Recipe brought to you by Recipe Ideas
Categories: Irish; Vegetable
The History of Recipes
It is quite feasible to trace the history of recipes way back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, mostly, these old recipes were just basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are a few stone tablets in ancient Sumerian 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 drinkers feel wonderful. As we move into Roman times around 25BC a man called Apicius assembled a few documents which described recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into starters, main meal and afters, a very modern way of dining. He also informs us how the chefs of Roman times used many different herbs and spices, including a few that will be familiar to modern cooks like thyme, fennel and dill. Moving on, there are two interesting recipe books published in the 1300s : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that we all know today, but rather accounts of the types of meals prepared by the cooks of the nobility of the time. Later, in the 15th century, the Crusaders brought back many new foods and spices from middle-east cuisine, such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an explosion in manuscripts on food, most of which are now in private libraries. During the following few centuries, the powerful families of the West tried to offer the most extravagent banquests, and because of this cooks and their collection of recipes could command a high salary. However, it was during the 19th century that formal cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the time we get to the 20th century, cookery books were in high demand, due to higher levels of literacy, people having increased spare time and having more money to spend. The introduction of the TV gave us cooking programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Baby Carrots & Onions In Cream (Irish) recipe.
