1 pork chop, chopped fine
1 small can white cream corn
1 cup water
1 egg, beaten
1 g salt and pepper to taste
Directions
Add a small amount of oil into saucepan and brown the chopped pork.
Add the water and simmer 10-15 minutes. Add corn, salt and pepper and
simmer 10 minutes longer. Remove from heat and gently stir in the
beaten egg. Serve piping hot.
Servings: 4 servings
Corn Flower Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into history, in truth as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history are some stone tablets in Sumerian describing 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`. During the time of the Romans a man called Apicius compiled a few scripts which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient chefs made use of many herbs, including a few that are still present in modern kitchens such as bay, rue and asafoetida. Moving our culinary historical trip onwards, there are two interesting recipe books which appeared in the fourteenth century - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is served today, but instead descriptions of the types of food served to the upper classes. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the East, including coriander, basil and rosemary. The introduction of these new herbs and spices led to an eruption in books on cooking, the majority of which are kept safe in academic collections. When we get to the 20th century, recipe publications are increasing in popularity mostly as a result of increased literacy, more leisure time and a general increase in wealth. The arrival of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Corn Flower Soup recipe.
