1/3 cup fresh lime juice - (from 2 limes)
1/3 cup eden olive oil
1/3 cup eden brown rice vinegar
3 tbsp eden ume plum vinegar
2 garlic cloves - peeled and pressed
1/4 tsp lima sea salt
3 tbsp warm water
1 tbsp fresh basil, minced
1 tbsp fresh dill weed, minced
Directions
Place all ingredients in a jar, cover and shake well. Chill and store
in refrigerator.
Prep. Time: 15 minutes Yield: 1-1/4 cups
Rachel Albert, Cooking with Rachel
Copyright 1995 Eden Foods, Inc.
Servings: 1 recipe
Lime Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is possible to track the history of meal recipes back into distant history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further. In practice though, mostly, these old cookbooks were just very basic hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered, according to experts is a collection of clay tablets in ancient 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 those who drank it feel `wonderful`. Later on, in The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes enjoyed by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. Additionally, he informs us how the ancient cooks used a wide range of herbs and spices, including a few that will be familiar to modern cooks for example basil, fennel and parsley. Later, we have a couple of recipe books published in the 1300s : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the indian curry that we all know today, but rather accounts of the types of food enjoyed by the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes led to an outbreak in books on cooking, the majority of which still exist in private cookery archives. The arrival of television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes just like those on our site. |
We hope you enjoy this Lime Vinaigrette recipe.
