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
We are able to read the history of meal recipes far back into distant history, in fact as far back into recorded history as early Egypt, and possibly even further. In practice though, these, old cookbooks were just very simple hieroglyphic recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a series of stone tablets in Sumerian which show the making 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. As we move into The time of the romans around 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius also describes how the ancient Romans were skilled in the use of a wide range of herbs, including some that we all recognise for example bay, mint and asafoetida. As we move on, we find a couple of books which appeared in the 1300s - a book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that is popular today, but instead recipes for the types of food cooked for the rich people of the time. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas caused a surge in publications on food, many of which are now in private collections. During the next few centuries, the powerful and wealthy strove to serve the most extravagent meals, and because of this chefs and their recipes could command a high salary. However, it wasn`t until the 1800s that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down the recipes of their peers. By the advent of the 20th century, cookbooks are starting to become popular mostly as a result of higher levels of literacy, more spare time and having more money to spend. |
We hope you enjoy this Chicken With Dumplings recipe.
