2 lb hamburg
1 each onion
1 tbsp butter
2 qt water
2 can kidney beans
1 qt tomatoes, strained
1 cup cream
1 chili powder
Directions
Fry meat and onions until done, add other ingredients, salt and
pepper and let simmer - the longer the better.
Source: Mrs. Dill Rambo, Deavertown Grange, Morgan County, OH
Servings: 1 servings
Chili Soup Recipe brought to you by Recipe Ideas
Categories: Chili; Soup
The History of Recipes
We are able to follow the history of meal recipes back into distant history, in fact as far into history as the Egyptians, and possibly even further than that. However, in the main part, these early cookbooks were just basic hieroglyphic recipes for food preparation.
Later on, in The time of the roman empire around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient Romans made use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. During the following few hundred years, the wealthy families of Europe strove to serve up the best banquets, and as a consequence, cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, recipe books were greatly in demand due to more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Chili Soup recipe.
