1 no ingredients
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
Servings: 6 servings
Chicken With Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry
The History of Recipes
It is actually possible to trace the history of written recipes way back into history, at least as far back into recorded history as the Egyptians, and possibly even further. Interesting though that is, these, ancient cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts are a few clay tablets in Sumerian describing the baking 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 exhilarated and blissful.
As we move into Roman times around 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy Romans. In his works, he describes how the roman meals were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef informs us how the Roman chefs used a wide range of aromatic flavors, including a few that will be familiar to modern cooks like thyme, fennel and parsley.
Moving on, there were a couple of interesting books from the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that we all know today, but rather descriptions of the types of food prepared by the cooks of the nobility of the period.
Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab countries, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas led to an increase in books on cooking, the majority of which still exist in academic collections.
The revolution that is television brings us cooking programs and the spin-off recipe books.
Which brings us neatly up to date and the invention of the internet, allowing us all to access thousands of recipes just like those on sites such as this.
We hope you enjoy this Chicken With Dumplings recipe.