Ingredients
6 each hard boiled eggs
3 tbsp mayonnaise
1 tbsp chutney, drain & chop
1 tbsp chopped green onion
2 tsp curry powder
1 tsp dijon mustard
1/2 tsp salt
1/4 tsp pepper
Directions
Halve the eggs lengthwise; scoop yolks into a small bowl. Mash yolk
thouroughly. Stir in remaining ingredients. Mix well and refill
whites. Garnish with chopped green onion, if you wish. From Family
Circle Magazine 6/8/82
Servings: 12 halves
Chutney Stuffed Eggs Recipe brought to you by Recipe Ideas
Categories: Appetizer
The History of Recipes
We can follow the history of `recipes` far back into the far past, at least as far into history as pharonic Egypt, and possibly even further. However, in the main part, these early cook books were just basic pictorial instructions for food preparation.
In fact, the oldest recipe in existence, according to academics is a series of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in Roman times around 25BC a man called Apicius created a number of scripts describing recipes prepared by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into appetizers, main meal and dessert, a style of dining still practiced today. This early Roman chef describes how the Roman chefs were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern chefs like bay, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from Arab cooking, including spices like parsley, basil and rosemary. These new herbs and spices led to an explosion in recipe manuscripts, many of which are kept safe in academic collections. For the next few years, the rich families of the West competed with each other to offer the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were at a premium. Nevertheless, it was during the 19th century that fine cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cooking publications were in great demand, mostly as a result of more people being able to read, people having increased spare time and having more disposable income. The introduction of the TV brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Chutney Stuffed Eggs recipe.
