3 cup confectioners' sugar, sifted
1/3 cup butter or margarune, softend
VARIATIONS
STANDARD
3 tbsp cream
1 1/2 tsp vanilla
ORANGE
3 tbsp orangejuice
1 1/2 tbsp orange rind, grated
MOCHA
3 tbsp fresh strong coffe
PINEAPPLE
1/2 cup crushed pineapple, drained
Directions
Blend confectioners' sugar and butter. Stir in until smooth one of the
variations.
Servings: 1 recipe
Butter Icing Recipe brought to you by Recipe Ideas
Categories: Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into history, at least as far back into history as ancient Egypt, and maybe even further. Interesting though that maybe, mostly, these early cook books were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few stone tablets in the Sumerian language which recount the preparation 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`. As we move into The time of the romans around 25BC a roman called Apicius compiled some scripts which described recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Romans used a good variety of spices and herbs, including a few that will be familiar to modern chefs such as basil, fennel and dill. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new herbs and spices prompted a torrent in recipe publications, the majority of which still exist in private collections. During the next few centuries, the rich and powerful families of the West tried to lay on the best banquets, and consequentially the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing the recipes that were being prepared for the better households. The revolution that is television gave us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on this site. |
We hope you enjoy this Butter Icing recipe.
