1 1/2 cup am blue cornmeal
1/2 cup am unbleached white flour
1 tbsp non-alum baking powder
2 egg whites
1 cup blueberries or boysenberries
1/2 cup blueberry syrup or- boysenberry syr, up
1 tbsp am unrefined vegetable oil
1 1/2 cup milk or soymilk
Directions
Combine first three ingredients. Beat egg whites until fluffy. Beat
liquids, and gently fold in egg whites. Stir in dry ingredients, pour
batter into an oiled cake pan, sprinkle with berries, and place on a
baking sheet. Bake at 425 F. for 30-35 minutes until golden. Serve
hot with butter or your favorite syrup.
Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by
permission of Arrowhead Mills, Inc. Electronic format courtesy of:
Karen Mintzias
Servings: 1 recipe
Berry Breakfast Cake Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Dessert; Fruit
The History of Recipes
Written cooking instructions as a concept can be observed way back into distant history, at least as far back into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to historians is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by wealthy Romans. In his publication, he describes how the meals were separated into starters, main meal and desserts, a very modern way of dining. Aspicius informs us how the early Romans made use of many herbs and spices, including a few that will be familiar to modern cooks for example basil, rue and parsley. Over the next few hundred years, the upper-class families of the West competed with each other to offer the best banquets, and consequentially the best cooks and their recipe collections were greatly in demand. Even so, it was during the 19th century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing recipes of the day. When we get to the 1900s, cookery publications were in great demand, due to better eduction, more leisure time and having more money. |
We hope you enjoy this Berry Breakfast Cake recipe.
