Ingredients
2 ham shanks
3 qt water
2 stalks celery
1 garlic clove
12 oz package portuguese sausage, cut int, o 1/2 inch pieces
1 carrot cubed
1 large onion, cut in wedges
1 can stewed tomatoes
8 oz tomato sauce
3 large potatoes, sliced
30 oz kidney beans
1/2 head cabbage, cut in wedges
1 dash pepper and paprika
1 salt, if desired
Directions
Simmer ham shanks in water 1-1/2 to 2 hours or until meat falls off
bones. Remove bones. Add sausage. Simmer 20-30 minutes. Add
carrots,onions, tomatoes and tomato sauce; cook until carrots are at
parboil stage. Add potatoes, beans, cabbage and seasonings. Simmer
until vegetables are done.
Servings: 6 servings
Princess Poopoalis Portuguese Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Academics have proved the existance of recipes far back into ancient history, certainly as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, ancient recipes were just primitive hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to historians are some stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were split into starters, main meal and dessert, a style of dining still practiced today. He also informs us how the early Romans made use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like basil, fennel and parsley. Later, there were some books which were published in the 1300s - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian food that is popular today, but rather recipes for the types of food on the menus of the nobility of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, and basil. These new foods and spices was responsible for an explosion in publications on food, many of which still exist in private libraries. During the following few hundred years, the upper classes strove to serve up the most extravagent banquests, and as a consequence, chefs and their recipes were greatly in demand. Nevertheless, it was during the 19th century that fine cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery books are greatly in demand as a result of more people being able to read, increased leisure time and having more money. |
We hope you enjoy this Princess Poopoalis Portuguese Soup recipe.
