HAND
3/4 cup durum semolina
1/4 cup cornmeal
1/4 cup to 1/3 apricot nectar
1 tbsp vegetable or olive oil,
1 optional
EXTRUDER
1 cup durum semolina
1/3 cup cornmeal
1/4 cup to 1/3 apricot nectar
1 tbsp vegetable or olive oil,
1 optional
Directions
Per 1 cup Serving: 299calories 9.0g protein 52.6g carbohydrate 5.9g
fat 32.6mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5
Entered by Carolyn Shaw 4-95.
Servings: 1 servings
Apricot Corn Pasta^ Recipe brought to you by Recipe Ideas
Categories: Corn; Fruit; Italian; Pasta
The History of Recipes
It is actually possible to trace the history of recipes far back into antiquity, certainly as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, old recipes were just primitive pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe in existence, according to experts are a few ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. Much later, in Roman times a man called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something we still use today. He also recounts how the cooks of Roman times made use of a wide range of spices and herbs, including a few that are still present in modern kitchens such as thyme, mint and asafoetida. Continuing our culinary historical journey, we have a couple of recipe books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of meals on the menues of the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, such as rosemary and coriander. These new foods and spices prompted an eruption in recipe manuscripts, most of which are kept safe in private cookery archives. Over the succeeding few hundred years, the rich families of Europe competed to serve the most exotic banquets, and as a consequence, cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cooking publications are highly popular mostly due to more people being able to read, people having more free time and disposable income. The TV revolution brought us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Apricot Corn Pasta^ recipe.
