1/4 cup burnt sugar syrup
2 egg whites, at room temp
1 1/4 cup sugar
1/4 cup cold water
1/4 tsp cream of tarter
1/4 tsp salt
1 tsp vanilla extract
Directions
Place all the ingredients except the vanilla extract in the top of a
double boiler (but don't place over boiling water yet.) Add 1/4 cup
of the burnt sugar syrup. With a small electric mixer, beat 1/2
minute at low speed. Place pot over boiling water, but don't allow
the pan to touch the boiling water. Cook, beating constantly, until
the frosting forms stiff peaks, about 7 minutes. Add vanilla. Remove
from heat and beat 2 minutes longer. From cooking From Quilt Country
by Marcia Adams.
Servings: 1 servings
Burnt Sugar 7-Minute Frosting Fhmn87a Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
We can track the history of written recipes way back into history, certainly as far back into recorded history as early Egypt, and possibly even further than that. However, generally, these old records were just simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe in existence, according to historians are some 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 having made people feel wonderful. Later on, in The time of the romans around 25BC a man called Apicius created a few documents detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, entrees and afters, something that is very familiar to us today. Aspicius recounts how the Roman chefs were skilled in the use of many different aromatic flavors, including some that we all recognise such as bay, rue and dill. Later, we have a couple of recipe books which appeared in the fourteenth century : one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that appears on menues today, but instead descriptions of the types of food enjoyed by the rich and powerful of the time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from Arab countries, including basil and rosemary. These new foods and tastes led to an outbreak in manuscripts on food, some of which are kept safe in academic collections. For the decades that followed, the rich families of Wesstern Europe competed to serve the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. However, it was during the 1800s that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking publications are highly popular mostly as a result of more people being able to read, more leisure time and having more money. The arrival of television brings us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Burnt Sugar 7 Minute Frosting Fhmn87a recipe.
