1 juice of one lemon
1 juice of four oranges (around 3/4 c, up????)
1 lemon up seafood seasoning*
Directions
* (found in Lucky's: salt, garlic, onion, pepper, mustard, oregano,
oil of lemon, parsley flakes, and rosemary) From Fatfree Digest
April-May 1994, Formatting by Sue Smith (using MMCONV)
Servings: 1 servings
Citrus Marinade Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into the far past, certainly as far back into history as early Egypt, and maybe even further. In practice though, mostly, these early records were just very basic hieroglyphic instructions for food preparation.
Progressing into The time of the romans around 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and desserts, something we still use today. Aspicius also informs us how the early Romans made use of a good variety of aromatic flavors, including a few that are still present in modern kitchens like basil, mint and dill. During the next few hundred years, the upper-class families of Europe competed to serve up the most extravagent meals, and consequentially chefs and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cooking books are highly popular mostly as a result of better eduction, increased leisure time and disposable income. |
We hope you enjoy this Citrus Marinade recipe.
