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
It is possible to track the history of `recipes` far back into distant history, at least as far into history as the Egypt of the Pharoahs, and maybe further still. In practice though, mostly, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe discovered, according to experts are a few clay 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 having made people feel `blissful`. Later, we find some recipe books published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the spicy food that is served today, but rather accounts of the types of meals served to the rich and wealthy people of that period. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the holy lands, including coriander, parsley, and rosemary. The introduction of these new tastes led to an outbreak in cookery books, the majority of which still exist in private cookery archives. For the decades that followed, the powerful and rich competed to offer the most extravagent banquests, and consequentially the best cooks and their recipes became highly prized. Notwithstanding that, it was during the 1800s the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing popular recipes of the day. By the time we get to the 1900s, cookbooks are in great demand, as a result of better eduction, people having more leisure time and disposable income. The arrival of television gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Corn Chowder recipe.
