Ingredients
SPIRIT OF THE HARVEST
1 1/2 cup cornmeal
1 1/2 tsp baking pwdr.
1/2 tsp salt (opt)
3/4 cup water or milk
5 tbsp bacon drippings, sunflower oil or c, orn oil
Directions
In a mixing bowl, combine cornmeal, baking powder, and salt. Stir in
water and 3 T melted bacon drippings. In a large, heavy skillet or
nonstick skillet, heat enough of remaining drippings to coat the pan.
Drop cornmeal batter by tablespoonfuls into the skillet. Fry pones
over medium heat until browned on both sides. Serve hot.
Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS
[JOHN__CARRIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Servings: 8 servings
Corn Pones Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to follow the history of recipes way back into the distant past, in fact as far into history as ancient Egypt, and maybe further still. Having said that, in the main part, these old records were just simple hieroglyphic or cunieform recipes for food preparation.
Progressing into The time of the roman empire 25BC a man called Apicius assembled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something we still use today. Aspicius tells us how the cooks of his times were skilled in the use of many different spices and herbs, including a few you will know for example thyme, fennel and parsley. For the centuries that followed, the powerful families of the West strove to serve up the most exotic meals, and as a consequence, the best cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and writing down the recipes of their peers. By the time we get to the 20th century, recipe books are greatly in demand mostly as a result of more people being able to read, people having more leisure time and being a little richer. |
We hope you enjoy this Corn Pones recipe.
