1 oz pine needles
1/2 oz hemlock needles
1/2 oz sassafras powder
1/2 oz cedarleaf - (thuja occidentalis)
1/4 oz whole cloves
Directions
Use with charcoal briquettes.
From Sandy Maine's "Herbal Incense" article in "The Herb Companion."
Dec. 1992/Jan. 1993. Vol. 5, No. 2. Pg. 40. Posted by Cathy Harned.
Servings: 1 batch
Christmas (A Loose Incense) Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
Historians have tracked the existence of recipes back into history, at least as far as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, mostly, these ancient cook books were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to historians are a few stone tablets in ancient Sumerian 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 blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled a few documents describing recipes enjoyed by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. He also recounts how the chefs of Roman times used a good variety of spices, including many that are still in use today such as bay, rue and asafoetida. As our culinary historical trip moves to more modern times there are two interesting books published in the 14th Century : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the curry that appears on menues today, but instead recipes for the types of meals served to the rich people of that time. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from the East, including parsley, basil and rosemary. These new foods and tastes was responsible for an outbreak in recipe manuscripts, the majority of which still exist in private collections. During the following few centuries, the powerful and rich competed with each other to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes became highly prized. However, it was during the 1800s that haute cuisine and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, cookbooks are in high demand, mostly as a result of increased literacy, more leisure time and disposable income. |
We hope you enjoy this Christmas (A Loose Incense) recipe.
