1/2 cup barley
1/2 tsp dried whole basil
1/2 cup dried split peas
1/4 tsp dried whole oregano
3 beef bouillon cubes --
1 crumbled
1 bay leaf
1/4 tsp ground black pepper
Directions
Combine the ingredients in a small bowl, and store in an airtight
container.
Recipe By :
Servings: 4 servings
Beef Vegetable & Barley Soup Starter Mix Recipe brought to you by Recipe Ideas
Categories: Beef; Dessert; Meat; Soup; Vegetable
The History of Recipes
Written recipes as a concept can be observed back into antiquity, in truth as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, mostly, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Much later, in Roman times a man called Apicius assembled some documents which described recipes prepared by the Romans. He tells us how the roman meals were divided into appetizers, entrees and desserts, a very modern way of dining. Aspicius also recounts how the cooks of Roman times used many different aromatic flavours, including some familiar names for example thyme, fennel and asafoetida. Over the succeeding few hundred years, the powerful families of Europe tried to lay on the most exotic banquets, and as a consequence, the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down the recipes of their peers. When we get to the twentieth century, recipe publications were increasing in popularity mostly due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Beef Vegetable & Barley Soup Starter Mix recipe.
