1 cup liverwurst
1/2 cup sour cream
1/4 cup white onion, minced
1 tbsp dill pickle relish
1 tbsp dijon mustard
1/2 tsp white pepper
Directions
Blend the liverwurst and sour cream until smooth and creamy. Add all
the other ingredients, blending well. May be served at room
temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED
DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail
Rye Bread, Lavasch Crackers
Servings: 2 servings
Bavarian Liverwurst Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip; German; Meat
The History of Recipes
We are able to track the history of meal recipes way back into ancient history, certainly as far back as the Egyptians, and maybe even further. However, these, ancient cookbooks were just simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to academics are a few ancient tablets in the Sumerian language 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 `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some scripts describing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, a style of dining still practiced today. He also tells us how the ancient Romans made use of many different herbs, including a few that are still present in modern kitchens for example thyme, rue and parsley. As we move on, we have two interesting books from the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the curry that is popular today, but instead recipes for the types of food served to the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices led to an increase in publications on food, many of which are now in private collections. By the advent of the 20th century, recipe books were in high demand, due to more people being able to read, leisure time and having more disposable income. The revolution that is television brought us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Bavarian Liverwurst Dip recipe.
