2 lb carrots
1 green pepper, cut in rings
1 onion, cut in rings
1 copper carrot sauce
Directions
Pee, slice and boil carrots in salted water until
barely tender. Drain and cool. Layer carrots, peppers
and onions in bowl. Pour reserved sauce over
vegetables, cover and refrigerate overnight.
Nutritional info per serving: 148 cal; 4g pro, 34g
carb, .8g fat(4%)
Source: Kathy Allsworth, Davie, Fl Miami Herald,
2/15/96 format by Lisa Crawford, 7/7/96
Servings: 6 servings
Kathy's Copper Carrot Pennies Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is quite feasible to trace the history of written cooking instructions far back into distant history, at least as far into history as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these ancient recipes were just very simple pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to academics are a few ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Closer to modern times, we find some recipe books published in the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that is familiar to us all today, but instead accounts of the types of food eaten by the rich people of the period. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from middle-east cuisine, including coriander, basil and rosemary. These new spices and herbs created an eruption in recipe manuscripts, most of which are kept safe in private cookery archives. During the succeeding few centuries, the rich families of the West tried to lay on the best banquets, and because of this the best cooks and their recipes could command a high salary. Even so, it was during the 19th century that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down the recipes of their peers. By the time we get to the twentieth century, cooking publications were increasing in popularity due to higher levels of literacy, more leisure time and a general increase in wealth. Like it or not, the introduction of TV brings us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Kathy's Copper Carrot Pennies recipe.
