2 package gelatin, unflavored
1/2 cup ; water, cold
9 tbsp sugar
1 tbsp cornstarch
2 each eggs, large, beaten
1 1/2 cup milk, scalded
1 cup ice cream, vanilla
1 tsp vanilla
1 cup cream, heavy, whipped
Directions
Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin
completely. Mix together sugar and cornstarch. Add eggs; beat for 2
minutes. Slowly add warm milk, beating constantly. Pour into a
1-quart saucepan. Cook over medium heat until custard coats a spoon.
Add gelatin and ice cream while custard is hot. Cool until slightly
thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart
mold. Chill until set. Unmold carefully and serve with a garnish of
fresh fruits.
Servings: 6 servings
Bayerische Vanillecreme (Bavarian Vanilla Cre Recipe brought to you by Recipe Ideas
Categories: German
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into distant history, in fact as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main meal and desserts, something we still use today. Additionally, he describes how the ancient chefs made use of a good variety of aromatic flavors, including many that are still in use today like thyme, rue and parsley. For the decades that followed, the powerful and rich tried to serve the most extravagent meals, and consequentially chefs and their collection of recipes were highly sought after. Even so, it was during the 19th century the formal cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookbooks are increasing in popularity mostly as a result of better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Bayerische Vanillecreme (Bavarian Vanilla Cre recipe.
