Ingredients
1 each cabbage, chopped
1 each carrots, chunked
1 each onions, chunked
1 each potatoes, chunked
1 each with salt, lots of pepper,
1 maybe some dill and garlic.
Directions
Simmer or nuke til it is done to your liking. I would question the
"magical" claims, though.
Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest
[Volume 16 Issue 19] Mar. 23, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Basic Cabbage Soup Recipe brought to you by Recipe Ideas
Categories: Cabbage; Soup; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes far back into ancient history, at least as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, generally, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to academics are a few clay tablets in the Sumerian language which describe 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 people feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a few documents which described recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into appetizers, main course and afters, something that is very familiar to us today. Aspicius also describes how the cooks of his times used a good variety of spices and herbs, including a few that will be familiar to modern cooks like basil, mint and parsley. In the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new spices and herbs created a torrent in cookery books, some of which are now in private libraries. Over the following few centuries, the powerful families of the West tried to lay on the best banquets, and because of this the best chefs and their recipes increased in prestige. Even so, it was during the nineteenth century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. The introduction of television brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Basic Cabbage Soup recipe.
