1 1/2 tsp unflavored gelatin
1/3 cup cold water
1 cup honey
3 cup heavy cream
3 cup scotch whisky
Directions
This brew originated in Athol, Scotland (a district famouse for its
deer hunting). Early versions included water in which oatmeal had
been soaked overnight. Here gelating provides for the thickening.
IN a small saucepan, sprinkle the gelatin over water and let soften
for several minutes. Place over low heat and cook, stirring
occasionally,until gelatin dissolves, 1 to 2 minutes. Stir in cream
and heat until mixture is quite warm (about 110F), 2 to 3 minutes.
Remove form heat and stir in whisky.
Serve warm or chilled. Store brose in a sterilized bottle in the
refrigerator, where it will keep for a month or more. If giving as a
gift, place in an old fashioned bottle, and wrap in bright colored
gift napkin or piece of fabric.
Servings: 3 pints
Athol Brose Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into the distant past, certainly as far back as the Egyptians, and potentially, even further back. Having said that, these, old recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in the Sumerian language 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 anyone who drank it feel exhilarated. As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into appetizers, main course and desserts, something we still use today. Aspicius also tells us how the Roman cooks were skilled in the use of a good variety of spices and herbs, including some that we all recognise such as thyme, mint and dill. In the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including spices like coriander, basil and rosemary. These new culinary innovations created a torrent in cookery books, many of which still exist in private libraries. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to lay on the best banquets, and because of this the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collecting, testing, and recording popular recipes of the day. The arrival of TV brought us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Athol Brose recipe.
