3 eggs
3 oz (3/4 cup) all purpose flour
2 cup milk
4 oz (1/2 cup) sugar
6 oz (3/4 cup) ground almonds
Directions
You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs
together. Mix the flour with a little of the milk, and then stir
into the rest of the milk and the beaten eggs. Cook the mixture over
low heat like a custard, whisking steadily and adding the sugar and
the almonds little by little. When thick, remove from the heat and
pour into an oiled baking dish. When it is cold, cut into squares
like Turkish delight. Serve as a special treat for holidays.
From: "The Old World Kitchen - The Rich Tradition of European Peasant
Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin
Brewer, Cooking Echo, 8/92
Servings: 6 servings
Almond Marzipan Cream (Frangipane) Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
Food historians have proved the existence of recipes far back into history, certainly as far back into history as pharonic Egypt, and maybe further still. Interesting though that is, generally, these ancient records were just very basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts are some ancient tablets in Sumerian 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 anyone who drank it feel blissful. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Additionally, he tells us how the Romans used a good variety of aromatic flavours, including a few that are still present in modern kitchens such as basil, fennel and dill. Over the next few centuries, the powerful and rich houses competed to serve the most extravagent meals, and because of this the best cooks and their collection of recipes became highly prized. However, it wasn`t until the 19th century that fine cooking and recipe publications became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording recipes for their fellow cooks to enjoy. The introduction of television gave us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on our site. |
We hope you enjoy this Almond Marzipan Cream (Frangipane) recipe.
