Ingredients
1 crane walden jfxbo8a
1 lb bacon
2 tomatoes, ripe, diced
1 cup sour cream
1 cup mayonnaise
Directions
Fry the bacon very crisp and drain on paper towels. When cool,
crumble into small pieces and set aside. Combine the sour cream and
mayonnaise. Add the bacon and mix well. Just before serving, fold in
tomatoes and stir gently until well distributed. Posted by Crane
Walden 2/93. Formatted by Theresa V. Grant
Servings: 1 servings
B-L-T Dip Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dip
The History of Recipes
It is possible to read the history of written recipes back into ancient history, certainly as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of clay tablets in 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 making drinkers feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius created a number of scripts describing recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the Roman chefs used a good variety of aromatic flavors, including many that are still in use today such as bay, mint and dill. Later, we have a couple of interesting recipe books which were published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is served today, but instead accounts of the types of food on the menues of the nobility of the period. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the holy lands, including spices like coriander, basil and rosemary. The introduction of these new herbs and spices created an eruption in books on cookery, the majority of which are now in private cookery archives. For the decades that followed, the rich families of the West competed with each other to serve the most extravagent meals, and consequentially the best chefs and their recipes were highly sought after. Even so, it was during the 19th century that fine cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording popular recipes of the day. By the time we get to the 1900s, cooking publications were in high demand, as a result of better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this B L T Dip recipe.
