Ingredients
2 cup cabbage, raw, shredded
1 apple, med., diced, unpeeled
1 tbsp lemon juice
1/2 cup raisins
1/4 cup pineapple juice
1 1/2 tsp lemon juice
1/4 tsp salt
1 tbsp sugar
1/2 cup sour cream
Directions
Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit
juices, salt, and sugar. Add sour cream, stir until smooth; add to
salad and chill.
Servings: 4 servings
Cabbage Fruit Salad With Sour Cream Dressing Recipe brought to you by Recipe Ideas
Categories: Cabbage; Fruit; Salad; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into the far past, at least as far back as the Egypt of the Pharoahs, and maybe further still. However, generally, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few clay tablets in Sumerian describing 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 exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius wrote some scripts which described recipes prepared by wealthy Romans. He tells us how the roman meals were divided into starters, main meal and dessert, a very modern way of dining. Aspicius tells us how the ancient cooks made use of a wide range of herbs and spices, including a few you will know for example bay, rue and parsley. As our culinary historical trip moves to more modern times we find two interesting cookery books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian food that we all know today, but rather accounts of the types of meals enjoyed by the rich and wealthy people of that time. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an eruption in recipe publications, the majority of which still exist in private cookery archives. Over the next few centuries, the powerful and wealthy houses tried to lay on the most extravagent meals, and because of this cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the 19th century that haute cuisine and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down recipes of the day. By the arrival of the twentieth century, cook books are increasing in popularity mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. The introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Cabbage Fruit Salad With Sour Cream Dressing recipe.
