Ingredients
1 medium head cabbage(about 2-1/2 pounds)
1 carrot
1 cup mayonnaise
2 tbsp milk
2 tbsp vinegar
3 tbsp sugar
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
Directions
In a food processor or by hand, coarsely chop the cabbage and carrot.
In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt,
pepper and celery seed. Stir into the cabbage mixture. Chill until
serving. Yield: 6 servings. From the files of Al Rice, North Pole
Alaska. Feb 1994
Servings: 1 servings
Cabbage Slaw Recipe brought to you by Recipe Ideas
Categories: Cabbage; Salad; Vegetable
The History of Recipes
Experts have proved the existence of recipes way back into history, in truth as far into history as the Egyptians, and maybe even further. Interesting though that maybe, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents which described recipes cooked by wealthy Romans. He recounts how the meals were split into starters, main course and afters, a style of dining still practiced today. Aspicius also informs us how the chefs of Roman times were skilled in the use of many herbs and spices, including a few you will know for example basil, mint and parsley. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for an increase in manuscripts on cooking, many of which are kept safe in private libraries. By the arrival of the 20th century, cookery publications were starting to become popular due to better eduction, leisure time and having more money. |
We hope you enjoy this Cabbage Slaw recipe.
