Ingredients
JEANNIE ALLEN
1 ..........................
Directions
Though it's been around a long time, there's something almost
quintessentially American about the sandwich. It's casual,
convenient, and incredibly adaptable, equally at home in the
lunchbox, the all night diner, and the hors d'oeuvres tray.
Chances are we'd be enjoying sandwiches today even if the gambling
table hadn't been invented, but they wouldn't be called sandwiches.
After all it was the gambling table that prompted the fourth Earl of
Sandwich ( 1718-1792 ) to have his food served to him between two
slices of bread so he wouldn't have to interrupt his gaming to eat.
Actually though people were munching on various foods stuffed
between slabs of bread long before the earl came into the picture.
I've tried to get a good range of different types of sandwiches,
different fillings, salads and garnishes, as well as I hope, some
useful information.
So please sit back and enjoy, and I'll start posting some of what I
have found in the way of " Sandwich Stuff."
From: Lewisallen
Servings: 1 servings
Sandwiches~ Fillings~ Etc. ( Introduction ) Recipe brought to you by Recipe Ideas
Categories: Sandwich
The History of Recipes
It is actually possible to trace the history of recipes way back into ancient history, at least as far back into recorded history as the ancient Egyptians, and possibly even further. However, generally, these old cookbooks were just primitive pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in ancient Sumerian which recount 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 anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius compiled some scripts describing recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient cooks made use of a wide range of aromatic flavours, including some that we all recognise for example bay, fennel and parsley. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. These new foods and spices prompted a torrent in manuscripts on cooking, some of which are now in private cookery archives. The revolution that is television brought us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Sandwiches~ Fillings~ Etc. ( Introduction ) recipe.
