Apricot Cream Filling (The Art Of Fine Baking Recipe

Ingredients

1/3 cup sherry
2 tbsp flour
2/3 cup apricot jam, strained
1/2 tsp lemon rind, grated
3 tbsp lemon juice
3 tbsp orange juice
3 egg yolks


Directions

Servings: 1

Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind
and juice, and orange juice. Stir until smooth. Place in a heavy
saucepan. Cook over low heat, stirring constantly until thick.

Stir a few tablespoons of hot sauce into egg yolks. Then pour egg
yolks into remaining hot mixture, continuing to stir. Cook and stir a
few more minutes, being careful not to boil, until cream is smooth
and thick.

From "The Art of Fine Baking" by Paula Peck, copyright 1961


Servings: 1 servings

 

 

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Categories: Fruit


The History of Recipes

Written cooking instructions as an idea can be traced far back into the far past, in truth as far back as the Egyptians, and potentially, even further back. In practice though, mostly, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.

As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were separated into appetizers, entrees and afters, something we still use today. This early Roman chef informs us how the ancient cooks made use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as bay, mint and asafoetida.

Over the following few centuries, the wealthy families of the West competed to serve the most extravagent banquests, and consequentially the best cooks and their recipe collections could command a high salary. However, it was during the 1800s that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy.

When we get to the 1900s, cooking books were highly popular as a result of better eduction, people having more leisure time and having more money to spend.

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We hope you enjoy this Apricot Cream Filling (The Art Of Fine Baking recipe.

 


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