4 cup carrots, sliced
3 tbsp butter (or marg.), melted
1/2 cup arpicot preserves
1/4 tsp salt
1/4 tsp orange rind, grated
1/4 tsp nutmeg, ground
2 tsp lemon juice
Directions
Cook carrots until tender in enough salted water to cover (about 20
minutes); drain. Combine remaining ingredients, stirring until well
blended. Spoon over carrots, and toss well. Serve at once.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman.
Servings: 6 servings
Apricot Glazed Carrots Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes back into the far past, in fact as far back into recorded history as the early Egyptians, and possibly even further. Interesting though that is, mostly, these early records were just simple pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to food historians are some tablets in ancient 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 making those who drank it feel blissful and exhilarated. As we move on, we have a couple of books dating from the 1300s - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that is popular today, but instead recipes for the types of meals on the menues of the upper classes of that period. Later on in the 1400s, the Crusaders brought back many new foods and spices from the holy land, including spices like rosemary and coriander. The introduction of these new herbs and spices was responsible for a surge in recipe publications, the majority of which are now in academic collections. For the next few years, the powerful families of Europe strove to serve the most extravagent meals, and consequentially the best chefs and their recipe collections increased in prestige. Even so, it was during the 1800s that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing the recipes of their peers. By the advent of the twentieth century, cooking books were starting to become popular as a result of better eduction, people having increased free time and a general increase in wealth. The introduction of the TV brought us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Apricot Glazed Carrots recipe.
