2 cup flour
1 cup salt
1/2 cup cornstarch
1 tbsp powdered alum
2 cup water
1 tbsp oil
Directions
In 2 qt glass dish, combine dry ingredients. Add water & oil until
well mixed. Microwave high 3-4 minutes, stirring every minute until
thick and lumpy. Cool on flat plate. Knead on floured surface till
smooth. Store in covered jar in refrigerator 1-2 weeks.
From 'Let's Cook Microwave' by Barbara Harris Atlanta
Journal/Constitution Dec 31, 1993
typed by Rodney
Servings: 1 servings
Microwave Playdough Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Microwave
The History of Recipes
Written cooking instructions as a concept can be observed way back into the far past, in fact as far back as the Egypt of the Pharoahs, and maybe further still. However, generally, these old cookbooks were just very simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a collection of ancient tablets in Sumerian which recount 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 blissful. During the time of the Romans a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius also tells us how the early Romans were skilled in the use of a wide range of aromatic flavors, including some that we all recognise like basil, mint and asafoetida. Moving our culinary historical trip onwards, we have some interesting books published in the 14th Century : a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that appears on menues today, but instead recipes for the types of meals prepared for the rich people of that time. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including coriander, parsley, basil and rosemary. These new foods and spices created an explosion in books on cookery, some of which are kept safe in private collections. Over the next few hundred years, the upper-class families of Wesstern Europe strove to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and writing down recipes to help cooks of their time. When we get to the 1900s, cooking books are greatly in demand as a result of higher levels of literacy, people having more spare time and having more money to spend. The arrival of TV brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Microwave Playdough recipe.
