100 g walnut halves
225 g granulated sugar
1 juice of orange made up with
150 ml water
1 grated rind of orange
1 tsp powdered cinnamon
UTENSILS
1 baking tray
1 saucepan
1 thermometer
1 wooden spoon
1 plate
1 3m sugar paper-bright colors
Directions
1. Pre-heat the oven to 180C/Gas Mark 4. 2. Spread walnuts on a
baking and put in oven for 15 mins. 3. Put sugar in pan and add the
orange juice. Dissolve slowly and over a low heat and then bring to
the boil and cook rapidly without stirring until the temperature
reaches 116C. 4. Take the pan off the heat and add the orange rind,
cinnamon and walnuts. 5. Stir until the mixture becomes creamy. 6.
Turn out onto a plate and separate the walnuts. 7. Put into little
paper cones as a gift or store in an airthight container.
Servings: 1 servings
Candied Walnuts (Tlc) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Candy; Nut
The History of Recipes
Food historians have found proof that recipes existed way back into ancient history, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, generally, these old cook books were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in Roman times 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the chefs of Roman times made use of a good variety of herbs and spices, including some that we all recognise such as bay, mint and dill. As our culinary historical trip moves on a few more years we have some books published in the 14th Century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that is served today, but rather accounts of the types of meals on the menues of the rich and wealthy people of the period. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, such as coriander, parsley, and rosemary. These new culinary innovations created an increase in manuscripts on food, some of which still exist in private cookery archives. During the succeeding few hundred years, the rich families of Europe strove to serve up the most extravagent banquests, and because of this cooks and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down popular recipes of the day. By the arrival of the 1900s, cooking publications are greatly in demand as a result of higher levels of literacy, people having more spare time and a general increase in wealth. |
We hope you enjoy this Candied Walnuts (Tlc) recipe.
