4 each egg whites
1/4 tsp cream of tartar
1 cup sugar
1/2 cup sugar
3 tbsp lemon juice
1 each lemon, grated rind from
4 each egg yolks
Directions
MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat
until the whites stand in peaks. Add sugar a little at a time,
beating well after. Beat for a minute or two after adding all the
sugar. Butter & flour pyrex pie plate. Spread the meringue in the
plate. Bake 1 hr & 10-15 minutes in a 275 degree oven, then raise
temp to 300 degrees and bake for additional
20 minutes.
FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in
double boiler until thickened. Cool.
Whip 3/4 cup of whipping cream and sweeten with 2 T powdered sugar.
Cover meringue with half of cream then lemon filling and then the
rest of the cream. Leave in refrigerator overnight.
Servings: 1 pie
Angel Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie
The History of Recipes
Written recipes as an idea can be observed far back into history, at least as far into history as the Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these ancient cook books were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to academics are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Much later, in Roman times a roman called Apicius wrote a number of documents detailing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also recounts how the ancient chefs made use of a wide range of herbs, including some that we all recognise like basil, fennel and asafoetida. Continuing our culinary historical journey, we find some recipe books from the 14th Century ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is popular today, but rather accounts of the types of meals prepared by the chefs of the nobility of that period. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, such as rosemary and coriander. These new spices and herbs created an eruption in publications on food, many of which are now in private libraries. Over the succeeding few hundred years, the powerful and rich houses competed to offer the best banquets, and as a consequence, cooks and their recipe collections were at a premium. Even so, it wasn`t until the 19th century that fine cookery and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. When we get to the twentieth century, cook books were in great demand, due to more people being able to read, people having more spare time and having more disposable income. The TV revolution gave us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Angel Pie recipe.
