Wednesday, March 27, 2013

What is a recipe?

What is a recipe? 
A recipe is a set of instruction used for preparing and producing a certain food, dish, or drink.

The purpose of a recipe is to have a precise record of the ingredients used, the amounts needed, and the way they are combined. Another simple meaning of a recipe is ... 
A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
Recipe Name tells you what one's making. 
Followed by the List of Ingredients, and the second is the Amount of the ingredients.
Then Preparation Instructions or a clear, detailed method for making that particular dish.
How much time it will take to prepare the dish both preparation and cooking time.
The number of servings that the recipe will provide (the "yield") or number of persons that can be served.
Any special equipment or environment needed to prepare the dish.
Nutritional information such as calories per serving is mentioned.
But have u ever heard of A rhyming recipe?
It is a recipe expressed in the form of a rhyming poem. Now mainly a curiosity, rhyming recipes were a common expedient for homemakers to memorize recipes in the late 19th and early 20th century. How young girls learnt to make good bread to bake.
First, mix a lukewarm quart, my daughter, one-half o milk and one-half of water; to this please add two cakes of yeast, or the liquid kind if preferred in the least.
"Next stir in a teaspoonful of nice clear salt, if this bread isn't good, it won't be our fault.
Now add the sugar, tablespoons three; mix well together, for dissolved they must be. Pour the whole mixture into an earthen bowl, a pan's just as good, if it hasn't a hole. It's the cook and the flour, not the bowl or the pan, that 'makes the bread that makes the man.'
"Now let the mixture stand a minute or two, you've other things of great importance to do.
First sift the flour use, the finest in the land. Three quarts is the measure, 'Gold Medal' the brand. Next stir the flour into the mixture that's stood, waiting to play its part, to make the bread good. Mix it up thoroughly, but not too thick; some flours make bread that's more like a brick.
"Now grease well a bowl and put the dough in, don't fill the bowl full, that would be a sin' for the dough is all right and it's going to rise, till you will declare that it's twice its size. Brush the dough with melted butter, as the recipes say; cover with a bread towel, set in a warm place to stay two hours or more, to rise until light, when you see it grow, you'll know it's all right.
"As soon as it's light place again on a board; knead it well this time. Here is knowledge to hoard. Now back in the bowl once more it must go, and set again to rise for an hour or so.
Form the dough gently into loaves when light, and place it in bread pans greased just right.
Shape each loaf you make to half fill the pan, this bread will be good enough for any young man.
"Next let it rise to the level of pans no more, have temperature right, don't set near a door.
We must be careful about draughts; it isn't made to freeze, keep the room good and warm say seventy-two degrees. Now put in the oven it's ready to bake keep uniform fire, great results are at stake. One hour more of waiting and you'll be repaid, by bread that is worthy 'a well bred maid.'"

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