Kutia Wigilijna Recipe

Ingredients

1 cup cracked wheat or bulgur
2 cup hot water
1/2 cup poppy seeds
1 cup honey
2 cup water
1 tsp salt
1 festive spirits


Directions

Soak wheat in about 2 cups of hot water for 30
minutes. Bring to a boil and cook covered until
tender. Mix in poppy seed.

Cook honey with remaining 2 cups of water for 20
minutes. Cool and serve with wheat and poppy seed
mixture.

NOTES:

* Christmas Eve Kutia -- This recipe could be used as
part of a 12-course meal known in Polish as Wigilia,
or on its own. Wigilia is eaten after sundown on
Christmas Eve. Yield: Serves 4-6.

* For added enjoyment a liberal amount of festive
spirits may be added. In Poland the festive spirit is
usually called Spiritus, which is grain alcohol.

: Difficulty: easy.
: Time: 1 hour.
: Precision: Approximate measurement OK.

: Original recipe passed down through the generations
and translated from Polish into English (with a few
mods) by Edward Chrzanowski : MFCF, University of
Waterloo, Waterloo, Ontario, Canada :
echrzanowski@watmath.waterloo.edu or
{ihnp4,allegra,utzoo}!watmath!echrzanowski

: Copyright (C) 1986 USENET Community Trust


Servings: 4 servings

 

 

Kutia Wigilijna Recipe brought to you by Recipe Ideas


Categories: Polish


The History of Recipes

It is quite feasible to follow the history of recipes back into antiquity, at least as far back as the Egypt of the Pharoahs, and maybe even further. In practice though, generally, these ancient records were just very basic hieroglyphic recipes for preparing meals.

Interestingly, the oldest recipe discovered so far, according to historians are a few clay tablets in 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 those who drank it feel exhilarated and blissful.

Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman chefs were skilled in the use of many different spices, including some familiar names such as thyme, rue and dill.

During the next few hundred years, the wealthy families of the West competed to serve up the most extravagent banquests, and because of this chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down recipes for their fellow cooks to enjoy.

By the time we get to the twentieth century, cooking books were highly popular as a result of higher levels of literacy, increased leisure time and having more money.

Like it or not, the introduction of TV brought us TV cooks and the demand for the spin-off recipe books.

And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on this recipe site.

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