2 lb carrots - sliced, salted, and parti, ally cooked
1 green pepper - sliced
1 medium onion - sliced
1 can tomato soup
1/2 cup salad oil
1 cup granulated sugar
3/4 cup vinegar
1 tsp prepared mustard
1 tsp worchestershire sauce
Directions
Partially cook the sliced carrots and let them cool. Drain the
carrots and layer them with the onion and green pepper in a dish.
Combine remaining ingredients in a blender and pour over the
carrot mixture. Marinate refrigerated for two days before serving.
Posted By Susan Kenzler
rec.food.cooking
Servings: 1 servings
Copper Carrot Pennies Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite possible to track the history of recipes far back into ancient history, at least as far back into recorded history as pharonic Egypt, and possibly even further. Interesting though that is, generally, these early records were just very simple hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts is a collection of 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 making anyone who tried it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius compiled some scripts describing recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the early Romans were skilled in the use of a good variety of herbs and spices, including some that we all recognise such as bay, mint and asafoetida. Closer to modern times, there were a couple of interesting books which were published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian curry that is served today, but instead accounts of the types of food cooked for the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought us many foods and spices from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused a torrent in recipe books, some of which are now in private cookery archives. During the succeeding few centuries, the rich and powerful families of the West competed with each other to serve up the most extravagent banquests, and because of this chefs and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and writing down popular recipes of the day. By the time we get to the twentieth century, cookery books were in great demand, as a result of higher levels of literacy, increased leisure time and disposable income. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Copper Carrot Pennies recipe.
