4 cup chopped cabbage
1 each medium onion, chopped fine
1 package chinese noodles, discard fla
1 can baby shrimp - drained (optio
1/2 cup oil
1/4 cup vinegar
1 dash of soy sauce (optional)
1/4 cup honey
1/4 cup sun flower seeds
Directions
Wisk together oil, vinegar, and honey. Pour over all other
ingredients. Mix well. Cover and let stand in refrigerator 24 hours.
From Connecticut Honey by Eastern Connecticut Beekeepers Association
with the support of The Connecticut Department of Agriculture
No copyright shown
Servings: 8 servings
Cabbage Salad Recipe brought to you by Recipe Ideas
Categories: Cabbage; Salad; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes back into the far past, at least as far as the ancient Egyptians, and possibly even further than that. Having said that, mostly, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move on, we have two interesting books which date from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian food that we all know today, but rather descriptions of the types of meals served to the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab cooking, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an eruption in recipe manuscripts, the majority of which still exist in academic collections. During the next few centuries, the rich families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a consequence, cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing recipes of the day. By the advent of the 20th century, cooking publications are in high demand, mostly due to more people being able to read, people having more free time and disposable income. The revolution that is television brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cabbage Salad recipe.
