1/4 head cabbage
1/2 tsp celery seed
2 carrots
1 fresh lime juice
1/2 onion
1 kraft miracle whip free
2 or 3 ribs celery
1/2 small can crushed pineapple
Directions
Place cabbage, carrots, onion and celery in food proccessor and chop
fine, add celery seed and process for another second or two. In large
bowl combine veggies a squeeze or two of lime, pinapple ( undrained)
and enough miracle whip to bind.
From: age1@cornell.edu (Abi Eiger). Fatfree Digest [Volume 1 Issue 1]
July 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV
Servings: 1 servings
Coleslaw (T) Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Written recipes as a concept can be tracked far back into the far past, certainly as far back as the Egypt of the Pharoahs, and potentially, even further back. However, generally, these early recipes were just simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe in existence, according to food historians are some stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius compiled a few scripts describing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into starters, entrees and dessert, something we still use today. Aspicius informs us how the chefs of Roman times were skilled in the use of a good variety of herbs and spices, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Moving on, we have two books which were published in the 1300s - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that is served today, but rather descriptions of the types of food prepared by the cooks of the nobility of that time. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from Arab cuisine, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices prompted a torrent in cookery books, the majority of which are now in private collections. During the following few centuries, the rich families of Europe tried to offer the most extravagent banquests, and because of this chefs and their recipes became highly prized. Even so, it wasn`t until the nineteenth century the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, recipe books were starting to become popular as a result of higher levels of literacy, increased leisure time and disposable income. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Coleslaw (T) recipe.
