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
It is quite possible to prove the history of written cooking instructions far back into the distant past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, in the main part, these ancient cook books were just primitive hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe in existence, according to experts in ancient history is a series of clay 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 anyone who tried it feel `blissful`. Progressing into Roman times around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Aspicius informs us how the early Romans used many different spices and herbs, including many that are still in use today like thyme, rue and asafoetida. For the centuries that followed, the families of Europe tried to serve up the most extravagent banquests, and as a result the best cooks and their recipes were at a premium. However, it was during the nineteenth century that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookbooks were starting to become popular as a result of increased literacy, people having more leisure time and having more disposable income. The introduction of the TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Amandes 'a La Siamoise recipe.
