A History of Food in 100 Recipes电子书

Title Page

Copyright

Dedication

Contents

Introduction

A note on the recipes

1 – Ancient Egyptian bread, 1958–1913 BC

2 – Kanasu broth (Meat and vegetable stew), circa 1700 BC

3 – Tiger nut sweets, circa 1400 BC

4 – Fish baked in fig leaves, 350 BC

5 – To salt ham, 160 BC

6 – Roast goat, 30 BC

7 – Another sauce for fowl, AD 10

8 – Honeyed cheesecakes, circa AD 200

9 – Congee, AD 636

10 – Dried fish, circa AD 800

11 – Manchet bread, circa 1070

12 – Pasta, 1154

13 – Rummaniyya (Meatballs in pomegranate sauce), 1250

14 – Pear of pies, 1379

15 – Erbolate (Baked eggs with herbs), 1390

16 – Green porray, 1392

17 – Party planning, 1420

18 – Muscules in shelle (Mussels in white wine sauce), 1440

19 – Lese fryes (Cheese tart), circa 1450

20 – Ravioli for non-Lenten times, 1465

21 – For to bake quinces, 1500

22 – Hippocras jelly, 1530

23 – Turkey tomales, circa 1540

24 – Hot chocolate, 1568

25 – To prepare a thick broth called zabaglione, 1570

26 – Earth apples (Potatoes fried and simmered with bacon bits), 1581

27 – Trifle, 1596

28 – Prince-biskets (Prince biscuits), 1602

29 – To butter crawfish, 1604

30 – An Englishman discovers the fork, 1611

31 – Spargus with white sauce, 1651

32 – A good supper dish (Mutton baked in breadcrumbs), 1664

33 – Peas soope, 1669

34 – Roast fillet of beef, 1671

35 – Fish experiment XIII, 1681

36 – Tomato sauce in the Spanish style, 1692

37 – Salad dressing, 1699

38 – Ice cream, 1718

39 – Puff past (Puff pastry), 1739

40 – Little foie gras pastries with truffles, 1740

41 – A Yorkshire pudding, 1747

42 – To make chip marmalade, 1783

43 – Sandwiches, 1787

44 – A buttered apple pie, 1796

45 – Soufflé, 1816

46 – Spring fruit pudding, 1817

47 – Pheasant Brillat-Savarin, 1825

48 – Cupcake, 1828

49 – Petits soufflés à la rose, 1833

50 – Brussels sprouts, 1845

51 – Kedgeree or kidgeree, an Indian breakfast dish, 1845

52 – Welsh rarebit, 1852

53 – Cauliflower & cheese, 1860

54 – Roly-poly jam pudding, 1861

55 – Eggs à la Benedick, 1894

56 – Hollandaise sauce, 1895

57 – Strawberry shortcake, 1896

58 – Preparation of peas, 1902

59 – Peach Melba, 1903

60 – Scotch barley broth, 1907

61 – Onion butter sauce, 1908

62 – Croque monsieur, 1915

63 – Chocolate cake, 1916

64 – Spaghetti à la Campbell, 1916

65 – Creamed mushrooms, 1919

66 – Strawberry ice-cream soda 1927

67 – Toad-in-the-hole, 1927

68 – Quick oatmeal cookies, 1931

69 – Omelette, 1937

70 – Elderberry & apple jam, 1940

71 – French creamed oysters, 1941

72 – Rice Krispies treats, 1941

73 – Victoria sandwich cake, 1948

74 – Cassoulet toulousain, 1950

75 – Syrup tart, 1950

76 – Boeuf bourgignon (Beef stew in red wine, with bacon, onions and mushrooms), 1961

77 – Watercress soup for one, 1963

78 – A large cocktail crush for 40, 1965

79 – Négresse sans chemise, 1966

80 – Cheese fondue, 1970

81 – Mediterranean lemon soup with Middle Eastern tacos, 1971

82 – Lamb korma, 1973

83 – Ginger cake, 1974

84 – Salmon fish cakes, 1976

85 – Classic bouillabaisse, 1984

86 – Sweet & sour pork, 1984

87 – Giura (Slow-braised beef), 1986

88 – Tagliatelle of oyster with caviar, 1987

89 – Chicken & goat’s cheese mousse with olives, 1987

90 – Quails with couscous, 1990

91 – Individual sausage, tomato & artichoke-heart pizzas, 1995

92 – Pecan waffles with pecan & banana syrup, 1998

93 – Fairy cakes, 2000

94 – Bacon, leek & potato gratin, 2001

95 – Spiced prawns, 2001

96 – Smoked mackerel pâté, 2004

97 – Asian salad with ponzu ginger dressing & wasabi peas, 2006

98 – Steamed salmon with tomato basil couscous, 2009

99 – Stewed rhubarb, 2010

100 – Meat fruit (or fois gras & chicken liver parfait), 2011

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From the Reviews of A History of Food in 100 Recipes

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