Ingredients
3 1/2 cup shredded cabbage
3/4 cup shredded carrots
1/2 cup finely diced celery
1/4 cup finely diced white onion
1/2 cup mayonnaise
1/4 tsp lemon pepper
2 tsp prepared horseradish
2 tbsp sugar
1 tbsp white vinegar
2 tsp celery seed
Directions
In a medium bowl, combine cabbage, carrots, celery and onion. In small
bowl, combine the mayonnaise, lemon pepper, horse- radish, sugar,
vinegar and celery seed. Add to vegetable mixture. Mix well. Cover
and refrigerate at least 1 hour. Makes 6 (2/3 cup) servings.
Servings: 6 servings
Amana Coleslaw Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into ancient history, at least as far as the ancient Egyptians, and maybe further still. In practice though, generally, these old recipes were just very basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to experts are a few ancient tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius created some documents describing recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he recounts how the early Romans made use of many spices and herbs, including many that are still in use today for example thyme, mint and parsley. Later on, there were two interesting cookery books which date from the 1300s ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that is familiar to us all today, but instead recipes for the types of meals on the tables of the upper classes of the period. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from Arab cooking, such as rosemary and coriander. These new foods and tastes prompted an explosion in publications on food, many of which are kept safe in private libraries. For the next few years, the upper-class families of the West tried to lay on the most exotic banquets, and as a consequence, cooks and their recipe collections were much in demand. However, it wasn`t until the 19th century that fine cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and recording the recipes of their peers. By the advent of the twentieth century, cookery publications are increasing in popularity mostly due to more people being able to read, more free time and having more disposable income. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Amana Coleslaw recipe.
