Ingredients
1 strawberries
1 pancake mix
1 bananas
1 powdered sugar
TOOLS
1 knife
1 cutting board
1 mixing bowl
1 large flat skillet
1 spatula
1 plates
Directions
With an adult's help, chop the berries into small chunks, allowing
one or two per pancake face. Set aside.
With an adult's help, prepare the pancake mix according to package
directions. When the pancakes are done, place each serving in a stack
on a separate plate.
For every two stacks of pancakes, you need to peel one banana.
Carefully slice off the two ends and put one on top of each stack for
a nose. Then cut two thin slices from each endfor eyes. Then cut
banana in half for a long curved mouth.
Arrange the strawberry chunk chicken pox all around each face. Use
clean fingers to drop a pinch of powdered sugar on each pox for a
tasty bit of pus. Serves as many little polka dotted people as your
heart desires.
From the Book: Gross Grub by Cheryl Porter Random House ISBN
0-679-86693-0
Servings: 1 servings
Chicken Pox Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Chicken; Pancake; Poultry
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into ancient history, at least as far back into recorded history as the early Egyptians, and maybe even further. However, sadly, these old recipes were just simple pictorial instructions for preparing meals.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During Roman times 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example basil, mint and dill. Closer to modern times, there were a couple of interesting books dating from the 1300s ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are not about the indian curry that is served today, but rather accounts of the types of meals prepared by the cooks of the nobility of that time. Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from Arab cooking, including spices such as rosemary and coriander. These new herbs and spices was responsible for an increase in books on cooking, the majority of which still exist in private libraries. During the succeeding few centuries, the rich and powerful families of the West competed with each other to serve up the most exotic banquets, and as a consequence, chefs and their recipe collections increased in prestige. Nevertheless, it was during the nineteenth century that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and recording recipes common in their social group. By the time we get to the twentieth century, cookery books were in high demand, due to more people being able to read, increased leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Pox Pancakes recipe.
