Ingredients
1/4 lb ground chicken
1 tbsp grated peeled apple
1 tbsp grated onion
1 tbsp dry bread crumbs or cracker crumbs
1/2 tsp chopped fresh rosemary or pinch dri, ed
1/2 tsp prepared horseradish
1 pinch each salt and pepper
Directions
In bowl, mix together chicken, apple, onion, bread crumbs, 1 tbsp.
water, rosemary, horseradish, salt and pepper.
Shape into 1/2 inch thick patty. Broil for about 4 minutes per side
or until cooked through. Makes 1 serving. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Living 20th Anniversary Cookbook.
Servings: 1 serving
Chicken Patty With Rosemary For One Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written recipes as an idea can be tracked way back into the far past, at least as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these ancient records were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to academics are a few 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 people feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a man called Apicius created some scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he informs us how the ancient cooks made use of a good variety of aromatic flavors, including some familiar names such as basil, fennel and parsley. Continuing our culinary historical journey, we have two recipe books dating from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian curry that is popular today, but instead accounts of the types of meals on the menus of the nobility of that period. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new spices and herbs created an eruption in books on cookery, many of which are kept safe in private cookery archives. Over the succeeding few centuries, the upper-class families of Europe competed to offer the most exotic banquets, and consequentially the best chefs and their recipes were at a premium. Even so, it wasn`t until the 19th century that fine cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and writing down popular recipes of the day. When we get to the twentieth century, cooking books are in great demand, mostly due to better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Chicken Patty With Rosemary For One recipe.
