2 lb cantaloupe, 1 md.
1 1/2 cup orange juice
1/4 tsp salt
1/4 tsp ginger, ground
1 tbsp lime juice
5 1/3 oz sweetened condensed milk, 1cn
GARNISH
1 mint sprigs
1 lime, thinly sliced
Directions
Cut the cantaloupe in half and remove the seeds, then peel and slice
into wedges. Chop the wedges in to pieces that will fit a food
processor or blender. Add all of the ingredients, including the
cantaloupe, and puree until very smooth. Refrigerate for several
hours to blend the flavors. (As this soup can separate very easily,
be sure to stir just before serving.) Serve cold with a garnish of
fresh mint or lime slices. Each 1/2 cup serving contains:
Tot Sat Cal Prot Carb Fib Fat Fat Chol
Sodium
122 3 G 25 G 1 G 2 G 1 G 6 Mg
101 Mg From The Cookbook For The 90s by Helen V Fisher
Servings: 8 servings
Cantaloupe Cooler (Fisher) Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Seafood
The History of Recipes
Historians have tracked the existence of recipes way back into history, certainly as far as the ancient Egyptians, and quite possibly further than that. Having said that, these, ancient records were just simple hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are some stone tablets in ancient Sumerian which describe the making 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. During the time of the Roman Empire a man called Apicius created a number of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and desserts, something we still use today. He also recounts how the Roman chefs used many different aromatic flavours, including a few that are still present in modern kitchens like bay, rue and parsley. In the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab countries, such as coriander, basil and rosemary. These new foods and spices created an increase in books on cookery, many of which are now in private cookery archives. Over the following few hundred years, the rich families of the West competed with each other to lay on the most extravagent banquests, and as a consequence, cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and recording recipes to help cooks of their time. By the arrival of the 20th century, cooking publications were in high demand, as a result of more people being able to read, more free time and a general increase in wealth. |
We hope you enjoy this Cantaloupe Cooler (Fisher) recipe.
