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
Food historians have found proof that recipes existed back into ancient history, at least as far back as the early Egyptians, and quite possibly further than that. However, sadly, these ancient cook books were just simple pictorial recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians are some tablets in 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 having made those who drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius compiled a few documents which described recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, something that is very familiar to us today. This early Roman chef tells us how the cooks of his times used many different spices and herbs, including some familiar names like thyme, fennel and parsley. During the succeeding few hundred years, the wealthy families of the West tried to serve the best banquets, and as a consequence, the best chefs and their collection of recipes could command a high salary. However, it wasn`t until the 1800s the formal cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and writing down recipes to help cooks of their time. Like it or not, the introduction of television brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Corn Tortillas (Patterson) recipe.
