1 package vanilla wafers
4 bananas
1 package instant vanilla pudding mix
2 cup cold milk
1 carton of sour cream (4 oz.)
1 carton cool whip (4 oz.)
1 pinch of salt
1 tsp vanilla
Directions
Beat the pudding with cold milk. Fold in the sour cream, Cool Whip,
salt and vanilla. Layer vanilla wafers and bananas. Pour pudding
mixture over bananas and wafers. Refrigerate overnight. Randy Rigg
Servings: 1 servings
Banana Pudding Recipe brought to you by Recipe Ideas
Categories: Banana; Dessert; Fruit
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into the distant past, in fact as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, mostly, these early cookbooks were just basic hieroglyphic instructions for preparing meals.
As we move into The time of the romans 25BC a man called Apicius assembled a number of documents showing how to cook the recipes cooked by the Romans. In his works, he describes how the meals were separated into starters, main meal and afters, something that is very familiar to us today. He also recounts how the Roman cooks made use of many herbs, including some that we all recognise for example thyme, fennel and asafoetida. During the next few hundred years, the powerful families of Wesstern Europe strove to offer the most extravagent banquests, and as a result the best cooks and their recipe collections were much in demand. However, it was during the 19th century the formal cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording the recipes of their peers. By the time we get to the twentieth century, recipe books are greatly in demand as a result of increased literacy, people having more leisure time and having more money. |
We hope you enjoy this Banana Pudding recipe.
