2 lb brussel sprouts, washed
1 water, salted
1 tsp soy sauce
1/2 tsp seasoned salt
1 tbsp butter (or marg.)
5 oz water chestnuts, drain/slice
Directions
Simmer brussel sprouts, covered, in a small amount of salted water for
about 8 to 10 minutes or until tender; drain. Add other ingredients
and heat. Serve hot. Food Exchange per serving: 1 VEGETABLE EXCHANGE
SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by
Nancy Coleman.
Servings: 6 servings
Brussel Sprout Oriental Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Vegetable
The History of Recipes
Written recipes as a concept can be found far back into distant history, certainly as far as the Egyptians, and potentially, even further back. In practice though, in the main part, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few clay 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 anyone who tried it feel wonderful and blissful. During the time of the Romans a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into starters, main meal and afters, something that is very familiar to us today. This early Roman chef recounts how the cooks of Roman times used many aromatic flavours, including some that we all recognise like basil, mint and dill. Moving our culinary historical trip onwards, we find a couple of cookery books from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the curry that appears on menues today, but rather descriptions of the types of food on the menues of the rich and wealthy people of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, including spices like basil and rosemary. The introduction of these new tastes led to an eruption in manuscripts on food, some of which still exist in academic collections. Over the next few hundred years, the powerful and wealthy competed to lay on the best banquets, and as a consequence, the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications 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 recipes that were common in the better off homes of the day. When we get to the 20th century, cookbooks are highly popular due to more people being able to read, people having increased leisure time and being a little richer. |
We hope you enjoy this Brussel Sprout Oriental recipe.
