2 tsp soupbase
2 cup water
2 tbsp cornstarch
1/4 cup water
Directions
MIX 2 TABLESPOONS CORNSTARCH WITH 1/4 CUP WATER, STIRRING WELL.
SLOWLY ADD TO 2 CUPS OF SIMMERING SOUPBASE, MADE WITH 2 TEASPOON'S
SOUPBASE MIX. STIR CONSTANTLY FOR 1 MINUTE, WHILE SIMMERING.
Servings: 4 servings
Basic Chicken Sauce (L.b. Jamison's Soupbase) Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Soup; Japanese; Poultry; Sauce
The History of Recipes
Academics have proved the existance of recipes far back into the far past, in truth as far back into recorded history as the early Egyptians, and possibly even further than that. In practice though, these, ancient records were just very simple hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to historians are a few tablets in ancient Sumerian which describe the baking 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 wonderful and blissful. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into appetizers, entrees and afters, something that is very familiar to us today. Aspicius describes how the cooks of his times made use of many different herbs and spices, including a few that will be familiar to modern chefs for example basil, mint and asafoetida. Closer to modern times, there were some books published in the 14th Century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of food enjoyed by the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the holy land, such as basil and rosemary. The introduction of these new culinary ideas led to a surge in cookery books, some of which still exist in private cookery archives. During the succeeding few hundred years, the rich and powerful families of Europe strove to serve the most extravagent banquests, and consequentially cooks and their collection of recipes were greatly in demand. However, it was during the 1800s the formal cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes common in their social group. By the arrival of the 1900s, cookery publications are greatly in demand as a result of better eduction, people having more free time and having more money. |
We hope you enjoy this Basic Chicken Sauce (L.b. Jamison's Soupbase) recipe.
