Ingredients
1 no ingredients
Directions
5 lb chicken -- pieces 2 whole carrot -- sliced thin 2 whole celery --
sliced fine 1 lg onion -- chopped 1 1/2 ts thyme -- crumbled 1/2 ts
rosemary -- crumbled 2 ts salt 1/2 ts pepper -- freshly ground 2 c flour 3
ts baking powder 1 ts salt 2 TB parsley -- minced 4 TB shortening 3/4 c
milk, 1% lowfat -- up to 1 : c milk
Rinse chicken, place in large pot,cover with water. Add carrots, celery,
onion, thyme, rosemary, 2 tsp salt, and pepper. Bring to boil, reduce heat
and simmer. Combine flour, baking powder, 1 tsp salt and parsley in bowl.
Cut in shortening until resembles course meal. Add milk and stir briefly
with fork. Add only enough millk to make dough hold together. When chicken
has simmered 20 minutes, drop spoonfuls of dough on top of bubbling broth.
Cover and steam for 20 minutes without lifting cover.
Recipe By : Fanny Farmer
From: Louise Hopkins
~0700 (
Servings: 6 servings
Chicken With Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry
The History of Recipes
It is quite possible to follow the history of recipes back into history, certainly as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, these, early cookbooks were just very basic pictorial recipes for preparing meals.
In fact, the oldest recipe in existence, according to food historians is a series of ancient tablets in 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 making those who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he describes how the ancient chefs made use of many different herbs and spices, including many that are still in use today such as bay, fennel and dill. Later on, there are a couple of recipe books which were published in the 1300s - a book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that we all know today, but instead recipes for the types of food on the menues of the rich and wealthy people of the period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices created an eruption in manuscripts on cookery, most of which are kept safe in private libraries. For the centuries that followed, the wealthy families of Wesstern Europe competed to serve the most extravagent meals, and as a consequence, chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century that cooking and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording popular recipes of the day. By the time we get to the 20th century, recipe publications are highly popular mostly as a result of more people being able to read, leisure time and having more money to spend. The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Chicken With Dumplings recipe.
