Ingredients
SAUCE
1 1/2 cup water
1 cup brown sugar
5 oz vinegar
2/3 cup ketchup
2 tbsp soya sauce
THICKENER
2 tbsp cornstarch
3 tbsp water
Directions
Cook meat (meatballs,spareribs,pork buttons,chicken drumettes etc...)
and drain off excess fat. Mix & heat the first 5 ingredients. Simmer
with meat for 1 hour. Then add cornstarch mixed with water to thicken.
Servings: 1 recipe
Aniversary Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Written recipes as an idea can be observed back into distant history, in truth as far back as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, mostly, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe found, according to experts are a few tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Much later, in Roman times a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by the Romans. He recounts how the meals were split into starters, entrees and dessert, a very modern way of dining. Aspicius recounts how the ancient cooks made use of many spices, including a few that will be familiar to modern cooks like bay, rue and dill. Continuing our culinary historical journey, there are two books published in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the curry that we all know today, but rather recipes for the types of food on the menus of the rich and wealthy people of that time. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the East, including spices such as basil and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in publications on food, the majority of which are now in private libraries. Over the succeeding few hundred years, the wealthy families of Europe tried to offer the most extravagent banquests, and as a result chefs and their collection of recipes became highly prized. Even so, it was during the 1800s that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, recipe publications are starting to become popular as a result of increased literacy, increased leisure time and disposable income. The TV revolution brought us celebrity TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Aniversary Sauce recipe.
