1 oak-leaf lettuce - washed and trimm, ed
50 g alfalfa sprouts
1 tbsp sunflower seeds - browned under the, grill
1 small bunch of basil leaves
DRESSING
3 tbsp fresh-pressed orange juice
1 tbsp blackcurrant cordial -(such as ribe, na)
2 tbsp dark sesame oil
Directions
Put the salad ingredients into a bowl. Stir the three dressing
ingredients together and toss the salad in the dressing thoroughly
just before serving.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Caroline's Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
We are able to trace the history of `recipes` way back into distant history, at least as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, generally, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in Sumerian 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 wonderful. As we move on, there were two interesting books which date from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these are nothing to do with the indian curry that is popular today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of the time. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from the holy lands, such as basil and rosemary. These new spices and herbs prompted a surge in books on cooking, many of which are now in private collections. During the next few centuries, the upper-class families of Wesstern Europe competed with each other to serve the most exotic banquets, and consequentially cooks and their collection of recipes were highly sought after. However, it was during the nineteenth century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Caroline's Salad recipe.
