PHILLY.INQUIRER
1 cup dried red chili peppers,
1 1 to 2 long,plus 3 extra
1 optional
4 medium garlic cloves,peeled
5 large rosemary sprigs,fresh
3 cup distilled white vinegar
IRWIN E.SOLOMON
Directions
Place chilies,garlic and rosemary in clean 2 qt. glass jar and
crush them with a wooden spoon.Heat vinegar until,warm,then pour over
herbs.Set jar on sunny windowsill for 2 weeks,or until vinegar
reaches desired strength..
Strain through sieve and pour into three sterilized 1/2 pt.glass
jars.Add 1 chili pepper per jar if desired.Seal and label..Makes 3
cups..
Servings: 3 cups
Chili Vinegar Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into distant history, certainly as far as the Egyptians, and possibly even further than that. Interesting though that maybe, generally, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are a few stone 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 drinkers feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a few documents detailing recipes prepared by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, main meal and dessert, a very modern way of dining. Additionally, he describes how the ancient chefs were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as bay, fennel and parsley. As our culinary historical trip moves to more modern times we find a couple of cookery books from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are unconnected to the indian food that we all know today, but instead accounts of the types of food cooked for the rich. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, such as parsley, basil and rosemary. These new spices and herbs was responsible for an eruption in recipe publications, the majority of which are kept safe in private cookery archives. Over the following few centuries, the powerful and wealthy competed to lay on the best banquets, and as a consequence, cooks and their collection of recipes became highly prized. Even so, it was during the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording the recipes that were being prepared for the better households. By the arrival of the twentieth century, cook books were highly popular due to more people being able to read, people having more spare time and disposable income. The introduction of television gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Chili Vinegar recipe.
