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 cooking instructions as an idea can be observed way back into distant history, in fact as far back into history as ancient Egypt, and potentially, even further back. However, generally, these old recipes were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to academics are a few stone tablets in ancient 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 having made those who drank it feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Additionally, he informs us how the ancient Romans made use of many different spices and herbs, including a few that will be familiar to modern cooks such as basil, rue and parsley. Over the succeeding few hundred years, the upper-class families of the West strove to serve up the most exotic meals, and as a consequence, the best chefs and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that cooking and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cookery publications were greatly in demand mostly due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Sandwich Spread recipe.
