3 cup sugar
2 1/4 cup water
3 lemons, the rind -- finely grated
1 qt vodka
3 tbsp almond extract
2 tbsp vanilla extract
Directions
Combine first 3 ingredients in a Dutch oven; bring to a boil. Reduce
heat and simmer 5 minutes, stirring occasionally; cool completely.
Stir in remaining ingredients; store in airtight containers. Yield:
about 6 1/2 cups.
Recipe By :
Servings: 1 servings
Almond Liqueur 2 Recipe brought to you by Recipe Ideas
Categories: Beverages; Dutch Oven; Nut
The History of Recipes
Historians have proved the existance of recipes back into the distant past, at least as far back as pharonic Egypt, and possibly even further than that. However, mostly, these ancient recipes were just very simple pictorial recipes for preparing food.
Progressing into The time of the roman empire 25BC a roman called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. He recounts how the roman meals were separated into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he tells us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including many that are still in use today like basil, rue and parsley. For the centuries that followed, the powerful and rich strove to serve the best banquets, and as a result the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording recipes to help cooks of their time. By the time we get to the 20th century, cookbooks are greatly in demand due to increased literacy, people having increased leisure time and having more money. |
We hope you enjoy this Almond Liqueur 2 recipe.
