New England Boiled Dinner Recipe


Ingredients

3 lb corned beef
6 carrots, cut in half,
1 lengthwise
6 potatoes, cut in half,
1 lengthwise
1 medium size head of cabbage
3 cup water
6 turnips, cut in quarters


Directions

Place corned beef and water in Crock Pot Cooker.Cover.Set on high.When
steaming vigorously,set to medium and continue cooking 2 1/2 hours.
Remove meat from cooker.Put potatoes, turnips,carrots and cabbage in
Cooker.Place meat on top of vegetables.Cover and when mixture is
steaming briskly,set to medium.Cook for 45 minutes. Ham may be used
in place of corned beef,if desired.


Servings: 8 servings

 

 

New England Boiled Dinner Recipe brought to you by Recipe Ideas


Categories: Dinner


The History of Recipes

Transcribed cooking instructions as an idea can be observed way back into antiquity, at least as far back as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these early cookbooks were just basic pictorial instructions for meal preparation.

Fascinatingly, the oldest recipe found, according to experts in ancient history are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`.

Moving our culinary historical trip onwards, there were two recipe books which were published in the fourteenth century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the spicy food that appears on menues today, but rather recipes for the types of food cooked for the rich and powerful of the time.

In the 15th century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices created a torrent in cookery books, some of which still exist in private libraries.

Over the following few centuries, the rich and powerful families of Wesstern Europe competed to serve up the most extravagent meals, and as a result the best chefs and their collection of recipes increased in prestige. Even so, it was during the nineteenth century the formal cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down the recipes of their peers.

The arrival of TV brings us TV cooks and the demand for the accompanying recipe books.

Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this web site.

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We hope you enjoy this New England Boiled Dinner recipe.

 


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