Ingredients
16 oz (1 jar) pickled beets, - undrained
1 tsp lemon juice
1/8 tsp ground cloves, size tart apples;
1 thin lemon slices for - granish (op, tional)
Directions
Pour the beets with their liquid into a small bowl. Stir in the lemon
juice and the cloves. Quarter, core and peel the apple. Thinly slice
the apple into the bowl with the beet mixture. Let the apple-beet
mixture stand at room temperature until serving time. If you wish,
garnish the apple-beet mixture with thin lemon juice.
Source: Best-Ever Recipes, Volume III, Family Circle
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 4 servings
Pickled Beets & Apples Recipe brought to you by Recipe Ideas
Categories: Fruit; Vegetable
The History of Recipes
We can trace the history of `recipes` far back into the distant past, in fact as far back as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these old cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts are a few clay tablets in ancient 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 having made people feel wonderful. Progressing into Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into appetizers, entrees and desserts, a very modern way of dining. This early Roman chef informs us how the Romans made use of many aromatic flavours, including some that we all recognise for example bay, rue and dill. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. These new foods and spices created an outbreak in recipe books, most of which still exist in private libraries. For the next few years, the upper classes strove to offer the most exotic banquets, and because of this the best chefs and their recipes became highly prized. Nevertheless, it was during the 1800s that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes common in their social group. The introduction of the TV gave us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Pickled Beets & Apples recipe.
