Ingredients
FROM BRIGITTE SEALING
CYBEREALM BBS 3157861120
3 lb ham
4 cup fresh or canned green beans
1 medium head of cabbage
6 medium potatoes
1 salt and pepper to taste
Directions
Peel and dice the potatoes, clean the beans (if fresh) and cut in
half, and shred the cabbage. Put the ham into a large pot and cover
with water. Cook over low heat for 2 hours, adding more water as
necessary. Add beans or cabbage; cook 25 minutes. Add the potatoes
and cook until all the vegetables are tender. Season to taste. Serve
with home made bread and a light dessert.
Source: Women's Circle Magazine From
: Brigitte Sealing, Cyberealm BBS Watertown NY 315-785-8098
Servings: 6 servings
One Pot Ham Dinner Recipe brought to you by Recipe Ideas
Categories: Dinner; Ham; Meat; Pork
The History of Recipes
Historians have tracked the existence of recipes far back into the distant past, in fact as far back into history as the early Egyptians, and potentially, even further back. However, sadly, these ancient recipes were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Progressing into The time of the romans 25BC a roman called Apicius created a few scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into appetizers, entrees and dessert, a style of dining still practiced today. Aspicius also tells us how the Roman cooks were skilled in the use of many aromatic flavours, including a few you will know like basil, rue and asafoetida. As our culinary historical trip moves to more modern times we find some books from the fourteenth century ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books are nothing to do with the curry that is popular today, but rather descriptions of the types of food on the menus of the rich and powerful. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the East, including spices like basil and coriander. These new foods and spices created a surge in publications on food, many of which still exist in academic collections. Over the next few centuries, the families of Europe strove to serve the best banquets, and as a result the best chefs and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that fine cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, trying out, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cookbooks were greatly in demand due to increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this One Pot Ham Dinner recipe.
