1 no ingredients
Directions
40 oz Cherries; Dark, Pitted -- 2
: cn
3 oz Jello -- Cherry Gelatin (1
: pk
20 oz Pineapple; Crushed -- (1
: Cn)
1 c Coca-Cola
1/2 c Chopped Pecans
Heat cherries and their juice to boiling. Remove from heat and add
Jello. Stir. Add pinapple, juice and all. Pour in coke and nuts.
Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2
hours or until set. Serve cold.
Recipe By :
Servings: 4 servings
Carrots (Herbed Style) Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into ancient history, at least as far as ancient Egypt, and quite possibly further than that. Having said that, sadly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to food historians are some ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. As we move into Roman times around 25BC a man called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main course and dessert, a style of dining still practiced today. This early Roman chef recounts how the cooks of Roman times were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as basil, mint and dill. Moving on, we have two interesting books which date from the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are not about the indian food that is popular today, but rather recipes for the types of food on the menues of the rich and powerful of the period. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including spices like coriander, parsley, and basil. These new spices and herbs led to an increase in recipe manuscripts, many of which still exist in private collections. During the following few centuries, the rich families of Europe competed with each other to serve the most exotic meals, and as a result the best chefs and their recipes were at a premium. Even so, it was during the nineteenth century that haute cuisine and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing popular recipes of the day. By the advent of the 1900s, recipe books were in high demand, mostly due to increased literacy, people having increased free time and having more money to spend. The revolution that is television brought us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Carrots (Herbed Style) recipe.
