1 jim vorheis
1 tsp cold water
1 egg white
1 lb large pecan halves
1 cup sugar
1 tsp ground cinnamon
1 tsp salt
Directions
Beat water and egg white until frothy. Mix well with pecans. Combine
sugar, cinnamon and salt. Mix well with pecans. Spread on cookie
sheet. Bake at 225 F for 1 hour. Stir occasionally.
Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
Servings: 6 servings
Candied Pecans Recipe brought to you by Recipe Ideas
Categories: Appetizer; Candy; Nut; Pecan
The History of Recipes
It is quite possible to follow the history of recipes far back into the distant past, in truth as far back as the early Egyptians, and potentially, even further back. In practice though, these, old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are a few ancient 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 having made drinkers feel exhilarated and blissful. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into starters, entrees and desserts, a very modern way of dining. This early Roman chef describes how the Romans made use of many spices, including a few that will be familiar to modern chefs like bay, mint and parsley. Continuing our culinary historical journey, there were a couple of cookery books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that we all know today, but rather recipes for the types of food served to the rich and powerful of the period. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. These new foods and spices was responsible for an outbreak in books on cooking, most of which still exist in private collections. Over the succeeding few centuries, the rich and powerful families of Europe competed to lay on the most exotic banquets, and because of this cooks and their recipes were at a premium. Nevertheless, it was during the 1800s that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cookery publications are highly popular mostly due to higher levels of literacy, people having more spare time and having more disposable income. The TV revolution brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Candied Pecans recipe.
