What recipe still here now after 500 years, and will be after 500 years?

Question

Do you believe that? Is the recipe has change a little, if yes, what? What is added, or taken away? Is the presentation changes? Do you think it'll be there after 500 years, will it changes a little bit, how?


10 pts. for good or detailed answer

Answer 1

Rotisseried meat. Root veggies.

We started out thumping animals and roasting them on spits and yanking up plants by the root and eating those and we are still here doing the same thing today.

In the future... not so sure. Every day they come out with some sort of new 'whole food' supplement in liquid or bar form so 500 years in the future? Not a clue. I would like to think they would still be thumping animals and roasting them on sticks with a side of root veggies.

Answer 2

yes bread. the only recipe i have is for beer bread. don't know how old it is, but super easy. no bread machine needed, just three ingredients.

3 cups self rising flour

1/3 cup sugar

12oz. what ever beer you got.

(different beers will give a different taste,experiment, honey brown is good as is plain old cheap beer)

mix together in bowl, will be sticky. (i use a spatula)

dump it into a loaf pan sprayed with pam cooking spray

bake in 350 oven 30-40mins. or until top starts to brown.

if you like after 25 mins. run a sharp khife down the center and add some pats of butter, return to oven.

it's good warm but slices better cold.
makes good buttered toast
keep in a plastic bag or you'll end up with a brick.

i'm out of flour or i'd go make a loaf now. oh well least i got beer


oh yeah don't worry about the alcohol, it cooks off,(damn-it)

Answer 3

I believe the recipes connected to tradition will last the longest. Just like in our family (along with many other German families) Christmas is symbolized by the famous stollen, a traditional holiday bread that derives from a tradition more than 500 years old. Not much has changed about this bread because many generations of woman have passed this recipe on to their daughters, and I know I want to preserve tradition and prepare this bread just the way my ancesters did.

CHRISTMAS STOLLEN GERMAN

1 c. milk
1/2 c. sugar
1/2 c. butter
1/2 tsp. salt
1/2 tsp. vanilla
1 pkg. yeast
1/4 c. lukewarm water
2 eggs
4 1/2 to 5 c. flour
2 tsp. grated lemon rind
1/2 tsp. nutmeg
1 c. raisins, black and white
3/4 to 1 c. mixed candied fruits
1/4 c. chopped almonds or walnuts

Scald milk, add sugar, butter, and salt. Stir, until dissolved. Cool until lukewarm. Dissolve yeast in lukewarm water and add to milk mixture. Beat eggs and add. Add vanilla and then flour gradually, mixing to a soft dough.
Knead on lightly floured board until smooth. Shape into a ball and put into a greased bowl. Cover. Let rise in a warm place until doubled in bulk. Punch down, work lemon rind, nutmeg, and all fruits and nuts into dough. Roll into long oval shape one inch thick. Brush with melted butter. Fold over lengthwise.

Place in greased baking sheet. Cover and let rise again until it's doubled in size. Bake in slow oven 325 degrees 50-60 minutes. 1 large or 2 small stollen.

GLAZE: Cream 2 tablespoons butter, add 1 cup confectioners sugar and 1/2 teaspoon vanilla. Spread on top of warm stollen. Decorate with candied cherries and citron.

Answer 4

Breads.

Sure they have changed with the refining techniques and the availability of ingredients, but bread is still bread.

Here is one of my favorite recipes...

Dad's 100% Whole Wheat Bread
A hearty and healthy whole wheat yeast bread.
Ingredients:
• 5 1/2 cups warm water
• 1 tsp sugar
• 2 Tbsp yeast
• 1/2 cup sugar or honey
• 1/2 cup oil
• 3 Tbsp liquid lecithin
• 1/2 cup gluten flour
• 6-12 cups whole wheat flour
• 2 Tbsp salt
Method:
Put 5 1/2 cups warm water, 1 tsp sugar, 2 tbsp yeast in mixing bowl and let work for 5 minutes. Start bread mixer on low. Add 1/2 cup sugar or honey, 1/2 cup oil, 3 tbsp liquid lecithin, 1/2 cup gluten flour, 6 cups whole wheat flour, and 2 tbsp salt. Set timer for 5 minutes. Add 5-6 more cups of whole wheat flour during the 5 minutes of mixing. Add enough flour so that dough pulls away from sides of bowl and is a nice consistency for shaping. (If you use honey instead of sugar you will find that more flour is needed to make dough firm enough to shape.) Stop mixer. Next, use any of the following methods that best suit you: (1) Leave dough in mixing bowl and cover it with a piece of plastic and a towel. Let rest at room temperature for 30 minutes. Punch down. Then rest at room temperature for 30 minutes. Then let dough rest 20-30 minutes more. Punch down and shape into 4 equal loaves. Let raise until loves look the way you want them. Bake at 350 degrees for 35 minutes. (2) Pre-weigh your dough (1 1/2 - 1 3/4 lbs.) and put in plastic bags. Let rest at room temperature for 2 hours. (You will have to punch the bags down two or three times as dough raises during the 2 hours.) Shape loaves and put in pans. When dough has raised into a beautiful loaf, bake at 350 degrees for 35 minutes. Hot Bread: Let it air out on counter at least 4-5 hours before bagging. It is easier to slice the next morning. Pre-sice the bread before putting it into the freezer for later use.
Notes:
Other uses for bread dough: Dough can be kept in refrigerator for 2-3 days and can be used to quickly make: pizza, scones, hot dog buns, hamburger buns, sweet rolls, soft shelled tacos, thin wheat crackers, bread etc. Dough can also be kept in freezer for 2-3 weeks (like frozen Rhodes dough) without spoiling.

Number of servings: Makes 4 loaves

People will always have to eat. And one of the things we will always choose to eat is bread. It is so versatile, in the ways we use it, and the things we choose to make with it. And the smell of a fresh baked loaf is out of this world.

Yes, I can see the family gathering in the communal kitchen of the atmospheric dome on Jupiter's moon Calisto, waiting to devour the fresh baked bread when it comes out of the oven.

Answer 5

Levened bread.

Answer 6

500 layer cake!

Answer 7

tortillas...they have and will have changed the possible ingredients... but they are still around and will be for a while, i believe.

Answer 8

soup & breads

Answer 9

My guess would be bread.