Ingredients
6 cup cucumbers
4 cup onions
3 red sweet peppers
3 green peppers
1/2 cup salt
2 cup apple cider vinegar
1/2 cup butter or margarine
3 cup granulated sugar
3 tbsp flour
4 eggs, beaten
1 tsp mustard seed
1 tsp celery seed
1 cup cream
Directions
Grind cucumbers, onions and sweet peppers until fine. Mix salt
thoroughly with vegetables. Let set for 2 hours.
Mix salted vegetables and venegar in a saucepan and bring to a boil.
Drain (reserving vinegar) and press until dry.
Blend butter or margarine, sugar, flour, eggs, spices and reserved
vinegar. Stir in vegetables and simmer for 5 minutes. Add cream and
bring mixture to a boil. Pack into hot sterilized jars and seal or
feed fresh to a crowd.
From The Best of AMISH COOKING by Phyllis Pellman Good received in
the Aug swap from Decie Meyer.
Formatted for MM by Pegg Seevers 9/5/95
From: Pseevers
Servings: 1 batch
Sandwich Spread Recipe brought to you by Recipe Ideas
Categories: Amish; Sandwich
The History of Recipes
Written recipes as an idea can be observed back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these early cook books were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a series of stone tablets in the Sumerian language which recount the preparation 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 exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient cooks were skilled in the use of many herbs, including a few that will be familiar to modern chefs such as basil, mint and asafoetida. As our culinary historical trip moves to more modern times we have some interesting books from the fourteenth century ; a book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are not about the indian food that is served today, but instead accounts of the types of food on the menues of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including parsley and basil. The introduction of these new culinary ideas prompted an increase in recipe publications, the majority of which are kept safe in private cookery archives. Over the following few centuries, the rich families of Europe strove to offer the best banquets, and as a consequence, the best cooks and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, verifying, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cooking publications are greatly in demand due to more people being able to read, more leisure time and having more money to spend. The arrival of television gave us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Sandwich Spread recipe.
