Ingredients
6 1/2 cup canned tomatoes, peeled
3 medium onions, diced
6 each carrots, peeled, sliced
4 medium potatoes, peeled, sliced
3 each jalapeno peppers, peeled, deveined, sliced
2 tbsp beef bouillon
5 lb ammonites*
1 cup butter, melted
3 1/4 cup canned corn
1 tsp salt, or to taste
13 cup water
1 dash tabasco, or to taste
Directions
*If ammonites are unavailable or extinct in your area, squid or conch
will make an excellent substitute.
In a large pot, break up the tomatoes and add the onion, carrots,
potatoes, jalapeno peppers and beef bouillon. Cook until tender.
Servings: 1 batch
Ammonite Chowder Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
We can read the history of `recipes` far back into ancient history, at least as far as the Egypt of the Pharoahs, and possibly even further. In practice though, these, early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to experts is a collection of tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Later on, in Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also recounts how the Romans made use of a good variety of aromatic flavors, including some familiar names for example thyme, mint and asafoetida. Later on, there were two interesting books published in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are not about the curry that is popular today, but instead accounts of the types of meals cooked for the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought us many foods and spices from Arab cuisine, such as parsley and basil. The introduction of these new tastes prompted a torrent in manuscripts on cooking, many of which are kept safe in private cookery archives. For the next few years, the upper classes competed with each other to serve the most extravagent banquests, and because of this cooks and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that cooking and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes of the day. By the advent of the twentieth century, cookery books are in high demand, as a result of higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Ammonite Chowder recipe.
