1 1/4 cup cream, heavy
2 bananas (or equivalent amount of so, ft fruit)
1 broken meringue
Directions
Whip the cream. Chop fruit coarsely, but don't crush. Break meringue
into large crumbs. Mix everything shortly before serving and pile
into glasses.
NOTES:
* Simple dessert for failed Pavlova attempts -- My mother used to
make the banana variety of this when she cooked her meringues a
little too long or too hot. I've no idea of its origins.
* I can never make up my mind whether I prefer the strawberry or the
banana version. Peach should be pretty good too, though I've never
tried it.
* This is a neat way of saving a Pavlova attempt when the meringue
part fails: it produces a delicious desert and no-one need ever
know...
: Difficulty: very simple.
: Time: 10 minutes presuming you have the meringue available.
: Precision: No need to measure.
: Marcus G Hand,
: AT&T Information Systems, Middletown, NJ.
: mtuni!mgh
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Ambrosia Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
Written recipes as an idea can be observed way back into history, in fact as far back into history as pharonic Egypt, and quite possibly further than that. In practice though, sadly, these old records were just primitive pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to historians are some tablets in the Sumerian language which recount the making 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 blissful and exhilarated. Continuing our culinary historical journey, there were some books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that is served today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of those days. Over the succeeding few hundred years, the upper-class families of the West strove to serve up the most extravagent meals, and consequentially the best cooks and their recipe collections were much in demand. Notwithstanding that, it was during the 19th century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. When we get to the twentieth century, cookery publications are greatly in demand mostly as a result of better eduction, more leisure time and having more money. |
We hope you enjoy this Ambrosia recipe.
