Ingredients
COUNTRY WOMAN, DATE UNKNOWN
10 cup zucchini, chopped
4 cup onion, chopped
5 tbsp salt
1 sweet red pepper, chopped
1 green pepper, chopped
3 cup sugar
2 tbsp cornstarch
1 tbsp turmeric
2 tsp dry mustard
2 tsp celery seed
1/2 tsp pepper
2 1/2 cup cider vinegar
Directions
Combine zucchini, onion and salt; let stand overnight. Rinse and drain
well. Place in a large kettle or Dutch oven along with remaining
ingredients; cook until mixture thickens, stiring constantly. Do not
overcook. Pack hot into hot sterilized jars, leaving 1/4 inch
headspace. Adjust caps. Process 10 minutes in a boiling water bath.
Yield: 16 half-pints.
From: Dodie Strobel of Grants Pass, OR
Posted on GEnie Food & Wine RT Dec 04, 1992 by L.SHOGREN1 [NorCal
Linda]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook moderator at net/node 004/005
Servings: 16 servings
Confetti Zucchini Relish Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Vegetable; Zucchini
The History of Recipes
We can track the history of `recipes` back into ancient history, certainly as far back as pharonic Egypt, and potentially, even further back. However, in the main part, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of stone tablets in ancient Sumerian which show the baking 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 exhilarated. Later on, in Roman times 25BC a man called Apicius created a few documents detailing recipes cooked by the Romans. In his publication, he recounts how the meals were divided into starters, main course and dessert, a very modern way of dining. Aspicius recounts how the ancient Romans were skilled in the use of many spices and herbs, including many that are still in use today like thyme, mint and parsley. As our culinary historical trip moves on a few more years we have some recipe books which appeared in the 14th Century ; a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that we all know today, but rather descriptions of the types of food served to the upper classes of that period. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including parsley and basil. These new foods and spices was responsible for a torrent in recipe manuscripts, most of which still exist in academic collections. During the succeeding few hundred years, the rich families of Wesstern Europe competed to offer the most extravagent meals, and because of this the best cooks and their recipe collections were much in demand. Nevertheless, it was during the nineteenth century that fine cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, testing, and recording recipes to help cooks of their time. By the arrival of the 1900s, cooking publications are in great demand, mostly as a result of higher levels of literacy, people having more leisure time and having more disposable income. Like it or not, the introduction of television brings us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Confetti Zucchini Relish recipe.
