Ingredients
1/2 cup popcorn
1/4 cup vegetable oil
Directions
Pour 1/2 cup popcorn and 1/4 cup vegetable oil into Dutch oven; tilt
pan to distribute popcorn. Cover and cook over medium-high heat until
1 kernel pops; remove from heat. Let stand 1 minute. Return to heat;
cook, shaking pan occasionally, until popcorn stops popping. About 12
cups popcorn; 90 calories per cup.
Source: Betty Crockers Cookbook, 6th Edition
Servings: 12 cups
Popcorn (Crocker) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Dutch Oven
The History of Recipes
It is quite feasible to trace the history of recipes way back into history, in truth as far back as pharonic Egypt, and possibly even further. However, sadly, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are some ancient tablets in the Sumerian language 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 making people feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius compiled a few documents which described recipes cooked by his fellow Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, main course and dessert, something we still use today. Aspicius informs us how the ancient cooks were skilled in the use of many aromatic flavors, including some that we all recognise like bay, fennel and dill. Moving on, there were two books which were published in the 1300s : a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are not about the curry that is familiar to us all today, but instead accounts of the types of food on the tables of the rich people of those days. Later, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cooking, including spices such as parsley, basil and rosemary. These new herbs and spices prompted a torrent in manuscripts on food, most of which are now in private cookery archives. During the following few centuries, the rich and powerful families of Europe tried to offer the most extravagent meals, and as a consequence, chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and writing down recipes to help cooks of their time. By the advent of the 1900s, cookery publications are starting to become popular as a result of more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Popcorn (Crocker) recipe.
