Ingredients
1 cup flour
1/2 tsp salt
1 dash pepper
2/3 cup nondairy creamer or milk
2 eggs, beaten
1 eggplant, sliced or cut >>>
1 into chunks.
4 tbsp vegetable shortening
Directions
Sift dry ingreds. together. Combine milk or nondairy creamer and
eggs; beat into dry mixture. Dip eggplant into batter and fry in
shortening at 375 F. until golden brown.
Servings: 6 servings
Battered Eggplant Recipe brought to you by Recipe Ideas
Categories: Eggplant; Vegetable
The History of Recipes
Historians have proved the existence of recipes far back into history, at least as far back into recorded history as the Egyptians, and possibly even further. Interesting though that maybe, these, old cook books were just basic pictorial instructions for preparing food.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in the Sumerian language which recount the preparation 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 tried it feel `exhilarated, wonderful and blissful`. Moving on, there are two interesting cookery books which date from the fourteenth century : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that is served today, but rather accounts of the types of food prepared by the cooks of the nobility of those days. Later, in the 15th century, the Crusaders brought back many new spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices led to a surge in recipe manuscripts, the majority of which are now in private cookery archives. During the following few centuries, the powerful families of Wesstern Europe tried to lay on the most exotic meals, and because of this the best chefs and their collection of recipes were at a premium. Even so, it was during the 1800s that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes of the day. The revolution that is television brought us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Battered Eggplant recipe.
