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
It is quite possible to trace the history of recipes far back into antiquity, certainly as far back as the ancient Egyptians, and maybe even further. Interesting though that is, mostly, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in Sumerian which recount 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 tried it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius wrote some documents describing recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also recounts how the ancient Romans made use of a good variety of herbs and spices, including a few you will know like basil, mint and parsley. Closer to modern times, we find a couple of interesting recipe books dating from the 1300s - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian food that we all know today, but instead accounts of the types of meals on the menues of the upper classes of the period. In the fifteenth century, people returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. These new foods and tastes caused an outbreak in publications on food, most of which are kept safe in private cookery archives. During the succeeding few centuries, the powerful and wealthy houses competed with each other to lay on the most exotic banquets, and because of this chefs and their recipes increased in prestige. However, it wasn`t until the 1800s that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cook books are in high demand, mostly due to higher levels of literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Basic Chicken Sauce (L.b. Jamison's Soupbase) recipe.
