1/2 cup yellow corn meal
6 each frankfurters
1/2 cup flour
1 tbsp sugar
1 tsp dry mustard
1 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 each egg, lightly beaten
1 tbsp melted shortening
6 each skewers or sticks
Directions
Combine the cornmeal, flour, sugar, mustard, baking powder and salt,
mixing well. Add the milk, egg and shortening, mixing until very
smooth. Pour the mixture into a tall glass. Put the frankfurters on
sticks. Dip them into the cornmeal batter to coat them evenly. Deep
fry in oil heated to 375 degrees until golden brown, about two
minutes. Drain on paper towels.
Servings: 6 servings
Corn Dog Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
We can trace the history of meal recipes way back into ancient history, in truth as far back as the early Egyptians, and maybe further still. However, these, ancient cook books were just primitive hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history are some ancient tablets in 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 tried it feel `wonderful`. During the time of the Romans a man called Apicius compiled a few scripts showing how to cook the recipes cooked by the Romans. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius also describes how the Roman chefs used a wide range of aromatic flavors, including some that we all recognise like basil, fennel and asafoetida. In the 15th century, the Crusaders brought back a variety of foods and herbs from Arab countries, including spices such as parsley, basil and rosemary. These new foods and spices led to a surge in recipe manuscripts, many of which are now in private collections. Over the next few hundred years, the wealthy families of Wesstern Europe strove to offer the most extravagent meals, and as a consequence, chefs and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes to allow everyone to enjoy them. When we get to the 1900s, recipe publications are greatly in demand mostly as a result of more people being able to read, more spare time and a general increase in wealth. |
We hope you enjoy this Corn Dog recipe.
