3 eggs
1 cup sugar
3 tbsp water
1 tsp lemon or vanilla
1 tsp soda
2 tsp cream of tartar
Directions
Mix the eggs, sugar, water and vanilla or lemon. Sift the soda and
cream of tartar to-gether and add to first mixture. Bake on greased
saucers in slow oven approximately 10 min. Shape when warm in form of
a lily, When ready to use fill with whipped cream. NOTE: No baking
temperature given but I would think 250 or 275 F.
Servings: 6 servings
Calla Lily Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into antiquity, certainly as far back into history as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the romans 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into starters, main meal and afters, something we still use today. Aspicius also informs us how the early Romans were skilled in the use of a good variety of spices and herbs, including many that are still in use today like thyme, mint and asafoetida. Over the succeeding few centuries, the powerful families of Europe competed to serve the best banquets, and as a result the best chefs and their recipes were at a premium. Even so, it was during the 19th century that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, cooking books were highly popular due to increased literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Calla Lily Cakes recipe.
