3/4 cup (180 ml.) cold water
1 envelope unflavored gelatin
1/2 cup (125 ml.) sugar
3/4 cup (180 ml.) boiling water
1 1/4 cup (310 ml.) evaporated milk
1/2 tsp (2 ml.) vanilla
1/2 tsp (2 ml.) almond extract
2 kiwi fruits, if desired
4 fresh ripe strawberries, if desired, .
Directions
1. Measure cold water into small bowl. Sprinkle gelatin over cold
water. Let stand for 1 minute.
2. Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour
boiling water into medium bowl. Stir in gelatin mixture.
3. Combine milk, vanilla and almond extract. Stir milk mixture into
gelatin mixture.
4. Divide mixture between four serving dishes. Refrigerate until set,
about 3 hours
5. Pare and slice kiwis. Arrange kiwi slices and strawberries over
each dessert.
Chinese Cooking Class Cookbook, by the editors of Consumers Guide.
Copyright 1980 by Publications International, Ltd, Skokie, Illinois.
ISBN 0-517-322455
Posted by Stephen Ceideberg; May 19 1992.
Servings: 1 servings
Almond Creme Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
It is actually possible to trace the history of recipes back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, generally, these old cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language 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 making those who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times there were two books dating from the fourteenth century : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that is popular today, but rather accounts of the types of meals served to the upper classes of the period. Over the following few centuries, the upper-class families of the West tried to offer the most exotic banquets, and consequentially the best chefs and their collection of recipes were highly sought after. However, it wasn`t until the 1800s that haute cuisine and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cookery publications were starting to become popular mostly due to better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Almond Creme recipe.
