A La Recherche De L'orange Perdue Recipe

Ingredients

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

 

 

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Categories: Fruit


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We can track the history of meal recipes back into ancient history, certainly as far as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these ancient recipes were just primitive hieroglyphic or cunieform instructions for preparing food.

In fact, the oldest recipe in existence, according to experts is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful.

Progressing into Roman times around 25BC a roman called Apicius created some documents describing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and desserts, something we still use today. This early Roman chef recounts how the cooks of Roman times were skilled in the use of many different herbs and spices, including a few you will know like bay, fennel and dill.

For the next few years, the powerful and rich competed with each other to lay on the most extravagent meals, and as a consequence, cooks and their recipes became highly prized. Even so, it wasn`t until the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes to help cooks of their time.

By the advent of the twentieth century, cookbooks are in high demand, as a result of more people being able to read, people having more free time and disposable income.

The introduction of the TV gave us cooking programs and the demand for the accompanying recipe books.

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