Ingredients
6 eggs
16 slice bread
1 1/2 cup shredded cheddar cheese
10 slice ham
3 cup milk
1/2 tsp dry mustard
1/2 tsp salt
1/2 cup butter
1 cup cornflakes
Directions
"Butter both sides of the 16 slices of bread. Place 8 slices in a 8 x
10 pan which is 2" deep.Cover the bread with the sharp cheese and ham
slices. Top this with the remaining 8 slices of bread. Mix the eggs,
milk, mustard, and salt together. Pour over the casserole and
refrigerate overnight. The next morning, combine 1/2 cup butter and
the cornflakes, and put on top of the casserole. Bake for 1 hour at
350F.
Servings: 8 servings
Andie's Brunch Recipe brought to you by Recipe Ideas
Categories: Brunch
The History of Recipes
Historians have proved the existance of recipes back into distant history, in fact as far back into history as early Egypt, and possibly even further. In practice though, these, ancient cook books were just simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe found, according to historians is a series of tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. During Roman times around 25BC a man called Apicius compiled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the chefs of Roman times made use of a good variety of spices, including many that are still in use today such as basil, fennel and parsley. As our culinary historical trip moves on a few more years we have some books which appeared in the 1300s ; one book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are nothing to do with the curry that is served today, but rather descriptions of the types of food prepared by the chefs of the upper classes of that time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the Middle-East, including spices such as parsley and basil. The introduction of these new culinary ideas prompted an outbreak in manuscripts on food, the majority of which still exist in private collections. During the succeeding few hundred years, the wealthy families of Europe strove to serve up the most extravagent meals, and as a result chefs and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe books were greatly in demand mostly as a result of increased literacy, more spare time and having more money. Like it or not, the introduction of television brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Andie's Brunch recipe.
