Ingredients
1 quartered whole chicken
1 water
1 oz piece pork tenderloin
6 stalks celery cut on the
1 diagonal
1 diced large onion
1/4 head cabbage thinly sliced
3 carrots cut on the diagonal
2 diced potatoes
1 tbsp soy sauce
2 green onions finely chopped
2 eggs slightly beaten
1 wonton wrappers
1 egg white slightly beaten
Directions
Place chicken and pork in a pot. Cover with water, bring to a boil.
Add celery, onion, cabbage, carrots, potatoes and soy sauce. Simmer
about 2 hours. Remove pork, chop finely. Debone and skin chicken and
chop finely. Combine pork and chicken with green onions and eggs. Mix
thoroughly. Place 1 heaping ts of mixture in center of each wonton
wrapper. Brush edges of wrapper with egg white. Fold in half to form
a triangle, pressing edges together to seal tightly. Cover with damp
cloth while filling remaining wontons. While soup is simmering,
carefully drop in wontons. Bring back to boil, then simmer until
wontons become transparent. Season to taste with soy sauce.
Servings: 1 servings
Poo Man's Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
We can read the history of meal recipes back into the far past, in truth as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. In practice though, in the main part, these early cookbooks were just simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay 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 having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, we have two interesting cookery books published in the 1300s - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is familiar to us all today, but rather recipes for the types of food prepared by the chefs of the rich and wealthy people of those days. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes prompted an increase in manuscripts on cookery, most of which still exist in private collections. For the next few years, the rich families of Wesstern Europe tried to lay on the most extravagent banquests, and consequentially chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and publishing the recipes of their peers. By the advent of the twentieth century, cooking publications are increasing in popularity as a result of better eduction, leisure time and being a little richer. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Poo Man's Soup recipe.
