2 large onions, chopped
1/2 tsp shortening
1 cup corn meal
1 small can mushrooms
1/2 tbsp butter
2 lb ground round steak
1 large can tomatoes
1 salt and pepper to taste
Directions
Brown onions in fat, add meat. Add corn meal, tomatoes,
mushrooms, salt and pepper. Cook for 2 hrs. in skillet over slow
fire.
U.W.M.--Shreveport, La.
Servings: 6 servings
Corn Meal Scrapple Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Meat; Pork
The History of Recipes
It is actually possible to track the history of recipes back into antiquity, in truth as far back as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to food historians is a series of ancient 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 people feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius compiled a collection of documents which described recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main meal and dessert, something we still use today. He also tells us how the Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as thyme, rue and dill. Moving on, there are two books published in the 14th Century - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food on the tables of the rich and wealthy people of the period. Later, in the 15th century, the Crusaders brought back many new foods and spices from Arab cooking, such as coriander, parsley, and basil. These new spices and herbs created an eruption in recipe publications, most of which are now in academic collections. During the following few centuries, the powerful families of Europe tried to offer the most extravagent banquests, and as a consequence, cooks and their recipes were at a premium. Even so, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and publishing popular recipes of the day. By the advent of the 1900s, cooking books were starting to become popular as a result of more people being able to read, more free time and having more money to spend. The revolution that is television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Corn Meal Scrapple recipe.
