6 yams or sweet potatoes, med
4 tbsp butter or margarine
1/3 cup brown sugar, firmly packed
3 tbsp rum or orange juice
1/2 cup raisins
Directions
Boil whole yams 20 to 40 minutes or until tender but not mushy. Drain
and cool, then cut into 1/4 inch thick slices. Arrange slices,
overlapping, in a buttered shallow casserole. Dot with butter, then
sprinkle with brown sugar and raisins. Drizzle with rum. Bake
uncovered at 350 or until bubbly and glazed. This recipe is adapted
from Sunset "Easy Basics for Good Cooking". It is absolutely my
favorite because it is not gooey sweet. Besides, I love raisins !
Gaye Levy
From: Gaye Levy Date: 22 Sep 96
Servings: 6 servings
Candied Yams With Rum & Raisins Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Candy; Fruit; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into history, at least as far as early Egypt, and possibly even further than that. Interesting though that is, in the main part, these early cook books were just very simple pictorial recipes for preparing food.
Fascinatingly, the oldest recipe found, according to food historians is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, entrees and afters, a style of dining still practiced today. Aspicius tells us how the cooks of his times used many different aromatic flavours, including some that we all recognise for example bay, fennel and parsley. Moving our culinary historical trip onwards, we find two interesting books which were published in the 14th Century - a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that is popular today, but rather recipes for the types of meals prepared for the upper classes of that time. In the 15th century, people returning from the crusades brought back many foods and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new foods and tastes prompted an outbreak in manuscripts on food, many of which still exist in private collections. Over the following few centuries, the powerful and rich houses competed with each other to serve up the most extravagent meals, and as a result cooks and their recipes could command a high salary. However, it wasn`t until the 1800s that formal cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes common in their social group. When we get to the 1900s, cook books were in high demand, mostly as a result of increased literacy, people having more free time and having more money to spend. The revolution that is television brings us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Candied Yams With Rum & Raisins recipe.
