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
Recipes as a concept can be found back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, in the main part, these ancient recipes were just very simple pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to academics are a few tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and desserts, something we still use today. Additionally, he tells us how the Romans made use of a good variety of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and parsley. Continuing our culinary historical journey, there are a couple of books published in the 1300s - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of meals prepared by the chefs of the upper classes of those days. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including spices such as coriander, basil and rosemary. These new foods and tastes prompted a surge in books on cooking, most of which still exist in private libraries. Over the succeeding few centuries, the wealthy families of the West strove to serve the most extravagent banquests, and because of this chefs and their recipes were at a premium. However, it wasn`t until the 1800s that fine cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording popular recipes of the day. When we get to the twentieth century, cooking books were greatly in demand as a result of higher levels of literacy, leisure time and having more disposable income. The TV revolution brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Cabbage Slaw recipe.
