1 tbsp flour
1 qt buttermilk
1/2 cup raisins
1 cinnamon stick
1 sugar to taste
1 cup heavy cream, whipped
Directions
Moisten flour with 1 tablespoon of buttermilk and bring remaining
buttermilk to boiling point. Add flour and stir well; add raisins and
small stick of cinnamon. Cook until raisins become soft. When ready to
serve, sweeten soup with sugar to taste and add whipped cream. If
preferred, the sugar may be beatedn with 2 egg yolks and added to
soup just before serving.
Variations: Use dried apricots or prunes instead of raisins. Fresh
fruits or berries are good in this soup, particularly red or black
raspberries, blackberries, peaches or plums. Add to soup and cook as
above.
From The United States Regional Cookbook copyright 1947 by the
Culinary Arts Institute, Chicago.
Servings: 6 servings
Buttermilk Soup Recipe brought to you by Recipe Ideas
Categories: Beverages; Soup
The History of Recipes
Food historians have proved the existance of recipes far back into history, at least as far back into recorded history as the Egyptians, and possibly even further. In practice though, mostly, these ancient cookbooks were just very simple hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During the time of the Roman Empire a roman called Apicius wrote a few documents describing recipes prepared by his fellow Romans. He describes how the meals were divided into appetizers, main meal and afters, something that is very familiar to us today. He also tells us how the cooks of his times were skilled in the use of many different aromatic flavors, including some that we all recognise like thyme, mint and dill. Over the following few hundred years, the powerful and wealthy competed with each other to serve up the best banquets, and as a consequence, cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of television gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Buttermilk Soup recipe.
