Ingredients
1 1/2 cup flour
3/4 cup corn-meal
2 tbsp melted shortening
1 egg, well beaten
1/2 tsp salt
1/4 tsp baking soda
2 tsp baking powder
1 tbsp sugar
1/2 cup milk
Directions
Sift flour, measure, and sift with sugar, salt, baking soda, and
baking powder. Add corn-meal. combine with egg, shortening, and
milk. Turn onto lightly floured board. Pat into sheet 1/2 inch thick.
Cut as for cookies. Brush tops with melted butter, and fold half
over. Place on well-oiled baking sheet. Bake in hot oven (450ø F) 10
minutes. 8 servings. Helen King, Mishawaka, IN.
Converted by MMCONV vers. 1.20
Servings: 1 servings
Corn-Meal Turnovers Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert
The History of Recipes
Written recipes as an idea can be found back into the far past, in fact as far into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, in the main part, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to experts are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. During the time of the Romans a man called Apicius created a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into starters, entrees and dessert, something we still use today. Additionally, he informs us how the Roman chefs made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs like bay, fennel and dill. Moving our culinary historical trip onwards, we have some interesting books published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of meals on the menues of the upper classes of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cuisine, including basil and rosemary. These new foods and tastes was responsible for a surge in recipe manuscripts, most of which are now in private cookery archives. When we get to the 20th century, cooking publications are greatly in demand as a result of higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Corn Meal Turnovers recipe.
