Ingredients
1 no ingredients
Directions
1 qt cockles 2 c milk 1 c water pepper 1 bunch Spring
onions short-crust pastry
4 slices bacon
PASTAI RYTHON Rernove the cockles from their shells as in cockle
cakes. Line the sides of a pie-dish with the short- crust pastry.
Cover the bottom of a dish with the cockles. Clean and chop up the
onions. Sprinkle overthe cockles. Then add a layer of finely-chopped
bacon. Repeat, ending with a layer of cockles. Pour in the liquid
in which the cockles were boiled. Add pepper to taste. Use strips of
pastry to criss- cross the top, brush with milk and cook for 20-25
minuies in a hot oven (425/F. or Mark 7).
Servings: 4 servings
Cockle Pie(Welsh) Recipe brought to you by Recipe Ideas
Categories: Dessert; Fish; Pie; Seafood
The History of Recipes
We are able to track the history of meal recipes far back into distant history, certainly as far as ancient Egypt, and possibly even further than that. However, these, ancient cook books were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history is a series of ancient tablets in ancient Sumerian describing 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 and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were separated into appetizers, main meal and afters, something that is very familiar to us today. Additionally, he describes how the cooks of his times used many different aromatic flavors, including a few that will be familiar to modern chefs like bay, rue and dill. As we move on, we find a couple of cookery books which date from the 14th Century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the curry that appears on menues today, but rather accounts of the types of meals eaten by the rich people of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the holy land, such as parsley and basil. The introduction of these new foods and spices led to an eruption in manuscripts on cooking, some of which still exist in private cookery archives. During the following few hundred years, the powerful and wealthy competed to lay on the most exotic meals, and consequentially cooks and their recipe collections increased in prestige. Nevertheless, it was during the 19th century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookbooks are highly popular mostly due to better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Cockle Pie(Welsh) recipe.
