1 lb box baking soda (2 c)
1 cup cornstarch
1 1/4 cup water
Directions
Combine & microwave high 4-6 minutes, stirring every 2 minutes until
smooth and thick (looks like mashed potatoes and pulls away from
dish). Cool on flat plate covered with damp cloth. When cool, knead
on flat surface dusted with cornstarch until smooth and pliable. Use
immediately or store in closed plastic bag 1-2 weeks. To color add
food coloring to water before cooking or blend into clay.
From 'Let's Cook Microwave' by Barbara Harris Atlanta
Journal/Constitution Dec 31, 1993
typed by Rodney
Servings: 1 servings
Microwave Children's Clay Recipe brought to you by Recipe Ideas
Categories: Kids; Microwave
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. In practice though, generally, these ancient cookbooks were just very simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to academics are a few tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes prepared by his fellow Romans. He recounts how the roman meals were separated into starters, main course and afters, something that is very familiar to us today. Aspicius also tells us how the cooks of his times used a wide range of spices, including a few you will know for example bay, mint and dill. Moving our culinary historical trip onwards, we find a couple of recipe books which date from the 1300s : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that appears on menues today, but instead descriptions of the types of meals on the menues of the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices such as basil and rosemary. These new culinary innovations led to a torrent in manuscripts on cooking, some of which are kept safe in academic collections. The arrival of TV gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Microwave Children's Clay recipe.
