Carrots In Beer Recipe


Ingredients

4 each carrots, large
1 tbsp butter
1 cup dark beer, any brand
1/4 tsp salt
1 tsp sugar


Directions

Peel and slice carrots into long, thin slices. Melt butter in
medium-size frypan; add beer and carrots. Cook slowly until tender,
stirring frequently. Stir in salt and sugar. Cook for another 2
minutes and serve hot.


Servings: 4 servings

 

 

Carrots In Beer Recipe brought to you by Recipe Ideas


Categories: Alcohol; Beer; Beverages; Vegetable


The History of Recipes

Transcribed cooking instructions as an idea can be observed far back into antiquity, in truth as far as the Egyptians, and quite possibly further than that. However, in the main part, these early cookbooks were just simple pictorial recipes for preparing meals.

As we move into The time of the roman empire around 25BC a roman called Apicius wrote some scripts which described recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into starters, entrees and afters, something that is very familiar to us today. Additionally, he recounts how the cooks of Roman times were skilled in the use of many different spices, including a few that are still present in modern kitchens for example basil, rue and parsley.

Over the following few centuries, the powerful and wealthy houses tried to lay on the best banquets, and because of this the best chefs and their recipes increased in prestige. Nevertheless, it was during the 1800s that cooking and recipe publications really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and recording recipes common in their social group.

When we get to the 1900s, cook books are increasing in popularity due to higher levels of literacy, people having increased free time and a general increase in wealth.

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We hope you enjoy this Carrots In Beer recipe.

 


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