Ingredients
2 tbsp Minced dehydrated onion
2 tbsp Seasame seeds
2 tbsp Parsley flakes
2 tsp Oregano
2 tsp Garlic powder
1 tsp Celery seed
1 tsp Marjoram
1 tsp Dried basil
1 tsp Spearmint
1 tsp Spearmint
1 tsp Bay leaf powder
1/2 tsp Dill seed
1/2 tsp Thyme
1/2 tsp Coriander
1/2 tsp Dry mustard
1/2 tsp Rosemary
Directions
In a blender, blend dehydrated onion into finer pieces. Add remaining
herbs. Blend to mix well, but do not make into a powder. To keep
herbs fresh, store in shaker top bottle with tight fitting lid.
Can be used on all cooking, and at the table too to be used instead of
salt. This is also bottled as commerical product called "Instead of
Salt" All Purpose Herb Seasoning, if you want to save time.
Yield: 1 3/4 oz or 9 3/4 tablespoon or 29 1/2 teaspoon.
Source: Heathier Eating Guide & Goodbook by George Mateljan
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 1 see below
All Purpose Seasoning Recipe brought to you by Recipe Ideas
Categories: Diabetic; Herb/Spice; Herb/Spice
The History of Recipes
Food historians have found proof that recipes existed back into the distant past, at least as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, sadly, these old cook books were just very basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to experts are a few clay tablets in the Sumerian language 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. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. Aspicius tells us how the cooks of his times made use of many different herbs and spices, including some that we all recognise for example thyme, mint and parsley. Closer to modern times, there are two recipe books published in the 14th Century ; a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of meals on the menues of the nobility of the time. In the fifteenth century, the Crusaders brought back many foods and spices from the holy lands, including parsley and basil. These new foods and tastes was responsible for a surge in manuscripts on cooking, many of which are kept safe in academic collections. During the succeeding few hundred years, the powerful families of Wesstern Europe competed to serve up the most extravagent banquests, and consequentially the best cooks and their recipe collections became highly prized. However, it was during the 1800s that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes common in their social group. By the arrival of the 1900s, recipe publications were in great demand, as a result of better eduction, people having more leisure time and disposable income. |
We hope you enjoy this All Purpose Seasoning recipe.
