3 each sl salt pork
1 each onion, large, sliced
4 each potato, large, sliced
2 cup water
6 each soda crackers, large
1 *soaked in:
1 cup milk
2 cup corn
1 tsp salt
1/4 tsp paprika
Directions
Cut the salt pork in cubes and brown. Add onion and cook until
browned; add the potatoes and water and cook until potatoes are soft.
When potatoes are cooked, stir in the crackers which have been soaked
in the milk, corn, salt and paprika. Heat thoroughly and serve.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
Servings: 1 servings
Corn Chowder Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Academics have tracked the existance of recipes back into history, certainly as far as the ancient Egyptians, and quite possibly further than that. Interesting though that is, these, old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which describe the baking 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 and exhilarated. As our culinary historical trip moves on a few more years there are a couple of cookery books which date from the fourteenth century ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that we all know today, but rather accounts of the types of meals prepared for the rich and powerful of that period. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including parsley and basil. The introduction of these new culinary ideas was responsible for a torrent in recipe publications, most of which are now in private libraries. During the succeeding few hundred years, the wealthy families of Wesstern Europe competed to lay on the most exotic banquets, and consequentially the best cooks and their recipe collections were greatly in demand. However, it was during the nineteenth century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing the recipes of their peers. By the arrival of the 1900s, recipe publications are highly popular mostly due to better eduction, more leisure time and being a little richer. Like it or not, the introduction of television brought us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Corn Chowder recipe.
