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
Food historians have found proof that recipes existed back into the distant past, at least as far back into history as ancient Egypt, and possibly even further than that. However, sadly, these early records were just very simple pictorial recipes for preparing meals.
In fact, the most ancient recipe found, according to experts is a series of clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main course and dessert, something we still use today. Aspicius describes how the ancient Romans used many different aromatic flavours, including a few that will be familiar to modern cooks for example bay, mint and asafoetida. Later on, we find two interesting recipe books from the 1300s - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are not about the indian food that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices such as coriander, basil and rosemary. These new herbs and spices was responsible for an increase in recipe publications, most of which still exist in private cookery archives. By the advent of the twentieth century, cook books were increasing in popularity due to increased literacy, more spare time and disposable income. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes like those on our site. |
We hope you enjoy this Cabbage Fruit Salad With Sour Cream Dressing recipe.
