Ingredients
1 tbsp margarine
1/3 cup diced onions
2 tbsp finely diced leeks or green
1/2 cup celery cut into 1/2 pieces
1/4 cup diced ham
6 cup water
5 chicken bouillon cubes
5 beef bouillon cubes
1/2 cup green pepper, cut into 1/2
1 can 16 oz. tomatoes, diced
2 tsp salt
4 oz tripe, cooked and julienned
1 cup cooke rice
Directions
Heat margarine in a large saucepan. Add onions, leeks, celery and
ham. Saute, stirring, until vegetables are tender. Add water and
bouillon cubes and cook until bouillon cubes are dissolved. Add
remaining ingredients and simmer for 5 minutes. From Liberty Tree
Tavern, Disney World Makes 9 Cups
Servings: 9 servings
Philadelphia Pepper Pot Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into ancient history, certainly as far into history as ancient Egypt, and quite possibly further than that. However, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to historians are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Moving our culinary historical trip onwards, we have a couple of interesting recipe books which appeared in the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books have no connection with the indian food that appears on menues today, but rather accounts of the types of meals on the menus of the rich people of that period. During the next few hundred years, the upper-class families of Wesstern Europe competed with each other to serve the most extravagent banquests, and because of this the best chefs and their collection of recipes became highly prized. Even so, it was during the 1800s that cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and publishing recipes to help cooks of their time. Like it or not, the introduction of TV brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Philadelphia Pepper Pot Soup recipe.
