Ingredients
1 jim vorheis
1 1-lb, 14-oz can tomatoes
21 oz beef bouillon
2 cup water
3 tbsp chopped onion
1 bay leaf
1 stalk celery
6 cloves
1 salt and pepper to taste
Directions
Combine all ingredients and simmer uncovered for 30 minutes. Strain.
Taste and correct seasoning. Serve hot with puffed crackers. Best
prepared the day before so flavors have a chance to mingle.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Servings: 8 servings
Clear Tomato Consomme Recipe brought to you by Recipe Ideas
Categories: Soup; Tomato
The History of Recipes
Experts have proved the existance of recipes far back into the far past, at least as far back into history as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
During the time of the Roman Empire a roman called Apicius created some documents describing recipes prepared by wealthy roman citizens. In his works, he describes how the meals were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times made use of many different aromatic flavours, including some familiar names for example thyme, fennel and parsley. Over the following few hundred years, the powerful and rich competed with each other to offer the most exotic meals, and because of this chefs and their recipes could command a high salary. However, it wasn`t until the nineteenth century that cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes of the day. By the arrival of the 20th century, cookbooks are in great demand, mostly due to higher levels of literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Clear Tomato Consomme recipe.
