Ingredients
1 1/2 cup fine cornmeal
2 tbsp soy flour
1 cup whole wheat pastry flour
1 tsp salt
ADD SLOWLY
1 cup cold water (approx.)
Directions
Mix and knead the dough a little. Divide into 6 equal parts. Roll
each portion very thin on floured board or between waxed paper. Bake
on hot ungreased iron grill. Flip over and brown other side. (Heavy
skillet may be used).
The author also recommends using these as pizza bases, or filling
them with tofu and tomato sauce and baking,
Posted by Lois Patterson
[Volume 14 Issue 24] Jan. 24, 1995.
:This recipe is from _Ten Talents_ by Rosalie Hurd: H Mix the
following dry ingredients
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 1 servings
Corn Tortillas (Patterson) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Mexican
The History of Recipes
We can trace the history of meal recipes back into ancient history, certainly as far back into history as ancient Egypt, and potentially, even further back. However, mostly, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics is a series of clay tablets in Sumerian which recount 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 anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius tells us how the Roman cooks used a wide range of herbs, including a few that will be familiar to modern cooks such as basil, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, such as coriander, basil and rosemary. These new foods and tastes created an outbreak in cookery books, some of which are now in private collections. During the following few hundred years, the rich and powerful families of Europe competed to serve up the most exotic meals, and because of this cooks and their recipes were at a premium. However, it wasn`t until the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. The arrival of television brings us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Corn Tortillas (Patterson) recipe.
