Ingredients
1 cup cooked white or soy beans
2 medium onions, chopped
1 tbsp salad oil
1 tsp brewer's yeast
1 hard cooked egg, sieved
1 salt
1 pepper
1 soya sauce (optional)
Directions
In a food processor or food mill, grind or mince beans until fine.
Saute onion in oil until well browned. Mix beans, onion, yeast and
egg. Season to taste. Added soy sauce will darken the mixture to give
it a liver-like color. Serve on bread or crackers. Makes 1 1/2 cups.
From The Gazette, 91/02/13.
Servings: 4 servings
Chopped Bean Liver Recipe brought to you by Recipe Ideas
Categories: Bean; Meat
The History of Recipes
It is quite feasible to prove the history of written cooking instructions back into history, at least as far back into recorded history as the early Egyptians, and maybe further still. Having said that, sadly, these ancient cook books were just simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts are a few clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents which described recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. This early Roman chef informs us how the Roman cooks were skilled in the use of a good variety of herbs and spices, including some familiar names such as basil, fennel and parsley. Moving our culinary historical trip onwards, we find a couple of interesting cookery books which date from the 1300s : a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the spicy food that is popular today, but rather accounts of the types of food on the menus of the rich and powerful of those days. In the 15th century, people returning from the crusades brought back many new spices and herbs from Arab countries, including spices such as parsley, basil and rosemary. These new foods and tastes created an outbreak in manuscripts on cookery, many of which still exist in private libraries. Over the next few hundred years, the powerful and wealthy tried to serve the most exotic meals, and as a consequence, chefs and their collection of recipes became highly prized. However, it was during the 1800s that cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down popular recipes of the day. When we get to the 1900s, cook books were increasing in popularity mostly due to more people being able to read, increased leisure time and disposable income. The arrival of TV gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chopped Bean Liver recipe.
