Ingredients
FROM LOIS FLACK
CYBEREALM BBS (315)7861120
1 small head of cabbage, shredded or
1 thinly sliced
1 large apple cubed
2 tbsp sugar
1 tsp grated orange peel
1/8 tsp cinnamon
1/8 tsp cloves (if desired)
1/2 tsp salt
1/2 cup mayonnaise or sour cream
1 tsp lemon juice
Directions
In a large bowl, combine all ingredients; toss lightly.
Source: The Pillsbury Cookbook
Typed for you by: Lois Flack, CYBEREALM BBS, Watertown, NY.
Servings: 10 servings
Apple Coleslaw Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Salad
The History of Recipes
We can follow the history of meal recipes way back into antiquity, in truth as far back into recorded history as the early Egyptians, and maybe further still. Interesting though that is, in the main part, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which recount 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 and exhilarated. Later, there were a couple of interesting cookery books dating from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that is popular today, but rather accounts of the types of food on the tables of the rich and wealthy people of that time. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, including parsley, basil and rosemary. These new foods and tastes prompted a torrent in recipe publications, many of which still exist in private cookery archives. For the centuries that followed, the rich and powerful families of Wesstern Europe tried to serve the most exotic banquets, and as a consequence, the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the nineteenth century that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down the recipes of their peers. By the time we get to the 20th century, cookery books were increasing in popularity due to more people being able to read, people having more leisure time and being a little richer. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Apple Coleslaw recipe.
