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
Academics have proved the existence of recipes way back into distant history, in truth as far as the ancient Egyptians, and maybe even further. However, sadly, these old cookbooks were just simple pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the roman empire 25BC a roman called Apicius assembled a few documents which described recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. He also informs us how the ancient Romans were skilled in the use of a good variety of herbs, including a few that are still present in modern kitchens such as thyme, mint and dill. As our culinary historical trip moves to more modern times there were two interesting cookery books which date from the 1300s : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of food eaten by the wealthy. In the 15th century, knights returning from the crusades brought back many new spices and herbs from the East, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices prompted a surge in recipe publications, most of which are now in private collections. By the arrival of the twentieth century, cookery publications were increasing in popularity mostly due to increased literacy, increased leisure time and being a little richer. The introduction of television brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Athol Brose recipe.
