Poultry Seasoning Butter Recipe


Ingredients

1/2 lb unsalted butter - at room temp.
1 to 2 pressed garlic cloves
1 a little salt and pepper
1 tsp fresh chopped rosemary
1 tsp fresh chopped lemon thyme
1 tsp fresh chopped oregano
1 tsp fresh chopped sage


Directions

Blend all ingredients thoroughly.

From Lynn Alley's "Herbs in Butter" article in "The Herb Companion."
April/May 1993, Vol. 5, No. 4. Pg. 47. Posted by Cathy Harned.


Servings: 1 batch

 

 

Poultry Seasoning Butter Recipe brought to you by Recipe Ideas


Categories: Poultry


The History of Recipes

Recipes as an idea can be observed way back into antiquity, certainly as far back into recorded history as ancient Egypt, and maybe even further. In practice though, in the main part, these ancient records were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.

In an interesting twist, the oldest recipe discovered, according to food historians is a collection of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful.

Moving our culinary historical trip onwards, there were a couple of cookery books which appeared in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the spicy food that is served today, but instead accounts of the types of food prepared for the rich.

Over the next few hundred years, the rich and powerful families of Europe competed to lay on the most exotic meals, and consequentially chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the 19th century the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and writing down recipes of the day.

When we get to the 1900s, cookery publications are highly popular mostly as a result of better eduction, leisure time and having more money to spend.

The arrival of TV brings us TV cooks and the recipe books that accompanied them.

And that brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on the site you are now reading.

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