1/3 cup white vinegar
1 cup water
2/3 cup sugar
1 dash salt
1 dash msg
1 dash white pepper
1 dash tabasco
Directions
Cook over medium heat and add: 1 TB Cornstarch combined with 2 TB
water, and 1/2 ts Worcestershire sauce. Cook until bubbly and thick.
Remove from stove and add 2 TB ketchup. This will keep in the fridge
for a week. Formatted by jayne@idt.net
Servings: 1 servings
Chinese Imperials Sweet & Sour Sauce Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Sauce
The History of Recipes
We can track the history of `recipes` far back into the distant past, at least as far as the Egyptians, and possibly even further. However, these, ancient records were just very basic hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to food historians is a collection of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Later on, in Roman times around 25BC a roman called Apicius created a few documents describing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of Roman times used a good variety of aromatic flavours, including some familiar names for example bay, mint and asafoetida. Later on, we find two interesting books from the 1300s - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian food that is served today, but rather recipes for the types of food cooked for the upper classes. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices caused a surge in recipe publications, some of which still exist in private libraries. Over the following few hundred years, the families of Europe strove to serve up the most extravagent banquests, and because of this chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookbooks were greatly in demand as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Chinese Imperials Sweet & Sour Sauce recipe.
