Traditional New Brunswick Apangho

"Apangho is the least important meal of the day," says the 17th century book of New Jersey recipes that I got from my family. "It was briefly popular just before the invention of the printing press, but was never important enough to write down. So far, it has been passed down from mother to daughter along with a great body of more important information, but over time mothers have bothered to teach their daughters about apangho less and less often, because no one really cares about it. Today, no one is even sure at what time apangho is supposed served. Some say it's a meal to be eaten late ate night, for night-watchmen and the like. Others say that it's a meal that you eat during lunch-time when you don't have time for lunch. Most don't even bother. I suspect that soon apangho will be lost to history, unwritten and unrepeated, like space-floss or the teleporting ant, and good riddance to all three, I say."

I have paraphrased and reprinted the original recipe for your dubious benefit. The recipe also notes that there were several other dishes that were traditionally served for the apangho meal, and that maybe the author would write them down later if she happened to have time for it.

Apangho

Ingredients:
Variable amount of dandelion greens
One radish or turnip or something like that
Half a cup of tea leaves
One or two tiny bits of salted pork, just to spite any vegetarians

Do not bother to cut the dandelion greens -- instead, just tear them into pieces of a variable size. Soak tea leaves repeatedly until they are totally flavorless. Mix all ingredients together if you have nothing else to do.

Eat it or don't; it makes very little difference. Serves three.

Originally posted to my new DreamWidth recipe journal. You can comment there using your LiveJournal ID and password, thanks to the spooky Internet magic of OpenID.

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