Ingredients
2 can tomato juice, each 1 quart
14 oz (about 12 cups total),
1 chilled
2 2/3 cup fresh orange juice (from
1 about 8 oranges)
2/3 cup fresh lemon juice
2 1/2 tsp red or green tabasco
2 tsp worcestershire sauce
2 cup aquavit such as aalborg or
1 linie if desired
1 garnish: celery stalks
Directions
In a large pitcher stir together all ingredients except aquavit. Juice
mixture may be made 3 hours ahead and chilled, covered. Stir in
aquavit and serve in glasses filled with ice. Garnish drinks with
celery. Makes about 17 cups
From: Gadams1350@aol.Com Date: Sun, 8 Jun 1997 09:03:44
~0400
Servings: 4 servings
Sangrita Bloody Mary Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages
The History of Recipes
Written recipes as a concept can be traced way back into distant history, in fact as far as the Egyptians, and maybe further still. However, mostly, these ancient records were just very simple pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few ancient 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 those who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were split into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Romans used many different aromatic flavours, including a few that are still present in modern kitchens for example bay, fennel and parsley. As our culinary historical trip moves to more modern times we find some recipe books dating from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian food that is served today, but instead recipes for the types of food prepared for the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices like basil and coriander. The introduction of these new tastes was responsible for a torrent in publications on food, the majority of which are now in private collections. Over the following few centuries, the powerful and wealthy houses competed to offer the best banquets, and because of this the best chefs and their recipe collections were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording the recipes of their peers. When we get to the 1900s, cook books are in great demand, due to higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Sangrita Bloody Mary recipe.
