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
Historians have proved the existance of recipes back into distant history, in truth as far back as the Egypt of the Pharoahs, and possibly even further. However, in the main part, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to food historians is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During Roman times around 25BC a man called Apicius compiled a number of scripts which described recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were separated into starters, main course and dessert, something we still use today. He also tells us how the ancient Romans used a good variety of aromatic flavors, including a few that are still present in modern kitchens like thyme, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from the East, including spices such as coriander, parsley, and basil. These new herbs and spices was responsible for a torrent in recipe publications, many of which are now in private cookery archives. During the succeeding few hundred years, the wealthy families of Wesstern Europe tried to offer the most extravagent banquests, and as a result chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century that haute cuisine and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this A La Recherche De L'orange Perdue recipe.
