Ingredients
2 each green peppers
1 each medium onion
2 each stalks of celery
3 each carrots
1 each garlic clove
1/2 lb sliced mushrooms
1 each flowerets of med cauliflower
2 tbsp oil
1 can tuna fish drained
1 each juice of one lemon
1 tsp granulated sugar
13 oz bottle of ketchup
Directions
Finely chop peppers, onion, celery, carrots, garlic, mushrooms and
cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes.
Pour into sterilzed jars, cool and refrigerate. When serving, place
antipasto in a pretty dish, surround with crackers. Note: Recipe is
incomplete as it doesn't say what to do with several
ingredients.
Servings: 10 servings
Antipasto Recipe brought to you by Recipe Ideas
Categories: Appetizer
The History of Recipes
Experts have traced the existance of recipes back into the far past, in fact as far back into history as pharonic Egypt, and possibly even further. Interesting though that maybe, generally, these old recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians are some ancient tablets in ancient Sumerian 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 anyone who drank it feel blissful. During Roman times 25BC a roman called Apicius created a few documents describing recipes prepared by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius informs us how the Romans made use of many herbs and spices, including a few you will know such as thyme, fennel and parsley. Closer to modern times, we find some recipe books published in the 14th Century : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are not about the indian food that is popular today, but instead recipes for the types of food on the tables of the rich and wealthy people of that time. Later, in the 15th century, people returning from the crusades brought us many foods and spices from middle-east cuisine, including parsley, basil and rosemary. These new foods and spices caused an increase in recipe publications, many of which are kept safe in private collections. During the succeeding few centuries, the upper classes competed with each other to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookbooks were in great demand, as a result of higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Antipasto recipe.
