3 oz rum, jamaican, dark
4 1/2 oz vermouth, dry, white
3/4 oz sweetened lime juice
1 each orange, quartered
1 each juice from lime
5 dash orange bitters
3/4 oz orange liqueur
6 each ice cubes
1 tbsp orange marmalade
Directions
Place all ingredients in jar of electric blender and blend 20
seconds. Strain through a sieve into a pitcher. Cover and refrigerate
until serving time. Stir before serving, and pour into chilled
cocktail glasses.
FROM: Julia Child's "Menu Cookbook" Posted on GEnie's Food & Wine
RT May 17, 1992 by S.ZENSEN [*Mad*Poster] MM by QBTOMM and Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005, reposted by DonW1948@aol.com
Servings: 6 servings
A La Recherche De L'orange Perdue Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is possible to read the history of `recipes` far back into antiquity, in truth as far into history as early Egypt, and possibly even further than that. However, these, early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to historians is a collection of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents which described recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius informs us how the ancient chefs made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and parsley. Later, we find two interesting recipe books which appeared in the 14th Century - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian curry that we all know today, but rather descriptions of the types of food served to the rich people of that period. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, such as coriander, parsley, and basil. These new culinary innovations led to a surge in recipe manuscripts, most of which still exist in academic collections. The arrival of TV brings us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this A La Recherche De L'orange Perdue recipe.
