1 500 g zucker
1 1/8 l wasser
1 125 g puderzucker
1 500 g mandeln, abgezogen, halbiert, und leicht
1 geroestet
Directions
Dieses Rezept fuer glasierte Mandeln entstammt einem Buch, das 1698
von Massialot, dem Kuechenchef Ludwigs XIV, verfasst wurde.
Den Zucker bei mittlerer Hitze im Wasser aufloesen und den Sirup bis
ca. 125Grad erhitzen. Den Topf von der Kochstelle nehmen und die
geroesteten Mandeln hineingeben. Die Mischung auf einen mit Butter
oder Oel bestrichenen, auf einem Rost ausgebreiteten Bogen
Pergamentpapier geben und hart werden lassen Oder aber die
Mandelhaelften einzeln mit einem Loeffel aus dem Sirup heben, in
Puderzucker waelzen und auf Pergamentpapier trocknen lassen.
Erfasser: Marco Datum: 13.01.1993 Stichworte: Suessigkeiten, Kuchen,
Gebaeck
Servings: 999 servings
Amandes 'a La Siamoise Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Food historians have found proof that recipes existed way back into the far past, in fact as far back into recorded history as ancient Egypt, and quite possibly further than that. Having said that, in the main part, these ancient cookbooks were just primitive pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics are a few ancient tablets in ancient Sumerian 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 having made drinkers feel exhilarated and blissful. Closer to modern times, we have a couple of books which appeared in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the indian curry that we all know today, but instead descriptions of the types of food on the menues of the rich and wealthy people of the time. During the succeeding few hundred years, the upper-class families of Europe strove to serve the most exotic meals, and consequentially the best cooks and their recipe collections were at a premium. Nevertheless, it was during the nineteenth century that cookery and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cooking books are greatly in demand mostly as a result of better eduction, more leisure time and having more disposable income. |
We hope you enjoy this Amandes 'a La Siamoise recipe.
