4 grapefruit
1 pineapple
1/2 cup sugar (or more to taste)
1 nutmeg
6 oranges
1 pt strawberries
1 shredded coconut
1/2 cup white or rose' wine
Directions
Dice pinepple; cut grapefruit and oranges in sections. Wash berries
and remove stems; add to fruits. Add sugar and let steep for several
hours in refrigerator. Before serving, add wine. Sprinkle with
shredded coconut and nutmeg.
Servings: 6 servings
Ambrosia Rose' Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage; Fruit
The History of Recipes
It is possible to follow the history of meal recipes back into distant history, in fact as far back into recorded history as the ancient Egyptians, and possibly even further than that. However, these, early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to food historians are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius created some scripts describing recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and afters, something we still use today. He also describes how the ancient Romans made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs for example thyme, fennel and parsley. As our culinary historical trip moves on a few more years we have two interesting books which were published in the 14th Century - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the curry that is familiar to us all today, but rather accounts of the types of meals on the tables of the rich people of that period. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new foods and spices caused an eruption in manuscripts on cooking, many of which are now in private cookery archives. During the succeeding few hundred years, the upper-class families of Europe competed with each other to serve the most extravagent meals, and because of this the best cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing recipes common in their social group. By the arrival of the 1900s, cooking publications were in high demand, mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Ambrosia Rose' recipe.
