3/8 cup cornmeal
3/8 tsp baking powder
1/8 tsp salt
3/16 cup water ormilk
1 1/4 tbsp bacon drippings, sunflower oil or c, orn oil
Directions
In a mixing bowl combine cornmeal, baking powder and salt. Stir in
water and 3 tablespoons of melted bacon drippings. In a large, heavy
skillet or nonstick skillet, heat enough of remaining drippings to
coat the pan. Drop the cornmeal batter by tablespoonfuls into the
skillet. Fry pones over medium heat until browned on both sides.
Serve hot.
From "Spirit of The Harvest: North American Indian Cooking," bt
Beverly Cox and Martin Jacobs. From: Hilde Mott Date: 01-25-95
Servings: 10 pieces
Corn Pones 2 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to trace the history of recipes way back into the far past, at least as far back into history as ancient Egypt, and possibly even further than that. However, generally, these ancient recipes were just primitive pictorial instructions for meal preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. During Roman times 25BC a roman called Apicius assembled a collection of documents describing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvres, entrees and desserts, something we still use today. Aspicius recounts how the ancient cooks used many different spices, including a few that will be familiar to modern cooks like thyme, fennel and dill. Closer to modern times, we have a couple of interesting books which date from the 14th Century : a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that is familiar to us all today, but instead recipes for the types of meals prepared for the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the East, such as coriander, parsley, basil and rosemary. These new foods and spices caused a surge in books on cooking, many of which are kept safe in private collections. Like it or not, the introduction of television brings us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Corn Pones 2 recipe.
