Ingredients
1 can tomato soup (10 3/4oz)
1/2 cup corn oil
1 cup sugar
3/4 cup cider vinegar
1 tsp yellow mustard
1 tsp worchestershire sauce (veg)
1 salt and pepper to taste
Directions
Mix all ingredients in a bowl. Set aside.
Nutritional info per 1/4 recipe: 475 cal; 1g pro, 61g carb, 28g
fat(51%)
Source: Kathy Allsworth, Davie, Fl Miami Herald, 2/15/96 format by
LIsa Crawford, 7/7/96
Servings: 1 recipe
Copper Carrot Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
Written cooking instructions as a concept can be tracked back into distant history, in fact as far back into recorded history as ancient Egypt, and maybe even further. In practice though, sadly, these old records were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to historians is a collection of tablets in the Sumerian language 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 anyone who tried it feel wonderful and blissful. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, a style of dining still practiced today. He also describes how the ancient Romans used many spices and herbs, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. Continuing our culinary historical journey, we find a couple of interesting cookery books dating from the fourteenth century - one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the curry that is popular today, but instead accounts of the types of meals cooked for the rich and powerful of those days. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab countries, including coriander, parsley, and basil. The introduction of these new tastes led to a surge in publications on food, many of which are kept safe in private libraries. When we get to the 20th century, cook books are increasing in popularity mostly due to more people being able to read, more leisure time and having more money. The TV revolution gave us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Copper Carrot Sauce recipe.
