Arepas Jenesanences (Cornbread Jenesanen Styl Recipe


Ingredients

1 basic arepa dough recipe
2 egg yolks
4 tbsp butter, softened
1 cup muenster, grated
1 butter, softened


Directions

Knead dough with egg yolks, butter and cheese until smooth. Shape to
4-inch discs and cook on a lightly greased griddle until crusty on
both sides. Serve hot, spread with butter. If desired, 1 tablespoon
of grated cheese can be sandwiched between 2 very thin rounds of
dough before cooking.


Servings: 1 serving

 

 

Arepas Jenesanences (Cornbread Jenesanen Styl Recipe brought to you by Recipe Ideas


Categories: Bread; Breads


The History of Recipes

Written recipes as an idea can be observed far back into the far past, in truth as far back into history as the early Egyptians, and possibly even further. Interesting though that is, generally, these early cook books were just simple hieroglyphic instructions for preparing meals.

During Roman times 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by his fellow Romans. In his works, he describes how the meals were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient Romans used many herbs, including a few that are still present in modern kitchens like bay, fennel and dill.

Later, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the East, such as coriander, basil and rosemary. These new herbs and spices created an outbreak in cookery books, the majority of which are kept safe in private collections.

By the time we get to the twentieth century, cook books were highly popular as a result of increased literacy, people having more spare time and having more money.

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We hope you enjoy this Arepas Jenesanences (Cornbread Jenesanen Styl recipe.

 


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