History Side Dish Taro Cake in The Neolithic China Cookbook Recipe

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Cookbook Assignment
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Create recipes for:
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They should only use foods and technologies available during your group’s
assigned time period
In order to get full credit: must be active in your group’s electronic
document AND must attend lecture on Wednesday March 23 to work with
your group on this project
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1 appetizer, 1 main course, 2 side dishes, 1 dessert (does not have to be a cohesive
menu!)
1 electronic copy, 3 min group presentation
**no bibliography necessary
Things to consider:
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What measurements will you use (pinch, teaspoons, cups, handfuls, bushels)?
Do you need to prep animals/insects/plants before you begin cooking?
How will you cook/prepare this food?
Be descriptive about the tools or utensils you need. What was available in your
time period?
Give detailed ingredients and step-by-step instructions for each recipe
Neolithic China Cookbook(no sources needed)
● 1 Appetizer: Turtle Soup (Ramez)
○ Ingredients:
■ Broomcorn millet (processed using stone grinding tools)
■ Turtle meat (extracted and cut using jade tools)
■ Salt
■ Water
○ Steps:
■ Take your homemade ceramic vessel and fill it with water until it’s about
3/4ths of the way filled
■ Put vessel over fire and bring water to a boil
■ While waiting for the water to boil, use your jade hand tools to extract
turtle meat and cut it into pieces
■ Once water begins to boil, drop in chunks of turtle meat to create the
hearty broth
■ While allowing the turtle to cook, take your stone bowl and grinding tool
and start processing the millet into small, soupy pieces
■ After allowing the turtle to cook for 10-15 minutes, add in the millet and a
pinch of salt, and leave on fire for another 2-3 minutes
■ Remove from the fire and serve in small ceramic bowls
○ Cultures in Neolithic China elaborated forms of ceramic vessels for boiling,
steaming, and serving
● 1 Main course (Anant)
● 2 Side Dishes:
○ Millet noodles (Noah)
○ (Clifford)
○ Ingredients:
■ Broomcorn millet or foxtail millet
■ Water
○ Steps:
■ Grind millet into flour
■ Gradually mix in water. Knead until smooth.
■ Stretch the dough into long, thin strands
■ In large ceramic pot, bring water to a boil
■ Put the noodles into the boiling water until cooked
● 1 Dessert: Rice Pudding(Sarah)
○ Ingredients:
■ Milk(from Yaks or Feng Cattle)
■ Sugar(Sugar Cane) or honey
■ Salt
■ White rice(first domesticated around this time 10,000 BP)
■ Fruit(winter melon, hawthorn berry, etc…)
■ Water
○ Measurements
■ Pinches
■ Handfuls
■ Cups
○ Cookware/Utensils
■ Large ceramic pot
■ Firewood
■ Stirring stick/pole
■ Smaller bowls
■ Spoons
○ Steps:
■ In a large pot, combine 5 ½ cups of milk, 2 handfuls of sugar, 2 handfuls
of rice, and 2 pinches of salt. Bring to a boil over a open flame
■ Stir the rice mixture and dampen the fire to a smaller flame. This can be
done by wetting some leaves and adding them on top of the flames. Bring
the rice mixture to a simmer
■ Stir every 5-6 minutes for 50-60 minutes. The mixture should begin to
thicken up to a creamy consistency
■ Once the mixture has thickened, take it off the flame and let it cool for 1015 minutes
■ Wash the fruit to be prepared and cut. Cut off the rinds or peel the skin off
the fruit. For larger fruits, like winter melon, cut into bite size pieces.
■ Top the pudding fruit such as winter melon or hawthorn berries
■ Cool the pudding by surrounding the pot ice
■ Mix in ½ a cup of milk into the pudding before serving
■ Scoop into smaller bowls to be served and enjoyed

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Explanation & Answer:
6 Bullets Points

Tags:
Neolithic China Cookbook

ceramic vessels for boiling

Ancient recipes

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