NEWLETTER FOR ANNUAL
PASSHOLDERS, VOL 10, NO 1
SPRING 1995
REC.ARTS.DISNEY BY
DAVID@PHARM.MEDSCH.UCLA.EDU
BATTER
1 1/2 cup all-purpose flour, sifted
1/4 tsp salt
1 tbsp baking powder
1 1/3 cup water
1 egg
SANDWICH
1 oz turkey, white meat, sliced
1 oz swiss cheese, sliced
1 oz ham, sliced
1 slice egg bread
Directions
Batter: Sift flour, salt and baking powder together. Add water to
beaten egg, than add to flour mixture and mix well. Set aside.
Sandwich: Make a sandwich using turky first then Swiss cheese, and
then ham. Cut sandwich into quarters using toothpicks to hold
sandwich together. Dip sandwich in egg batter and fry in 360 degree
canola oil until golden brown. Remove toothpicks and sprinkle with
sugar. Serve with raspberry jelly.
Lisa Crawford (lisa_pooh@delphi.com)
From: Lisa_pooh
Servings: 1 servings
Blue Bayou Monte Cristo Sandwich Recipe brought to you by Recipe Ideas
Categories: Sandwich
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into the distant past, in truth as far into history as the Egyptians, and quite possibly further than that. However, sadly, these old cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to experts is a series of stone tablets in the Sumerian language 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 drinkers feel wonderful and blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and afters, a very modern way of dining. This early Roman chef recounts how the early Romans were skilled in the use of many spices, including a few that are still present in modern kitchens for example basil, mint and asafoetida. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices like rosemary and coriander. These new herbs and spices created a surge in manuscripts on cooking, most of which are kept safe in private collections. Over the succeeding few centuries, the powerful families of Wesstern Europe strove to offer the most extravagent meals, and consequentially cooks and their collection of recipes became highly prized. Even so, it wasn`t until the 1800s that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, recipe publications were greatly in demand mostly as a result of better eduction, more free time and disposable income. |
We hope you enjoy this Blue Bayou Monte Cristo Sandwich recipe.
