Cauliflower Custard Recipe

Ingredients

1 1/4 lb cauliflowettes
3 eggs, beaten
1 1/2 cup milk
2 tbsp butter, melted
1 salt and pepper
1 cup swiss cheese, grated


Directions

Blanch and drain cauliflower. Combine eggs, milk and butter. Salt and
pepper to taste. Place the cauliflower in a 1 1/2 qt. casserole dish.
Cover with grated cheese. (Parmesan can be added) Pour custard over
top. Bake at 350 for 35 min. or until set. LISA CRAWLEY TSPN00B


Servings: 6 servings

 

 

Cauliflower Custard Recipe brought to you by Recipe Ideas


Categories: Vegetable


The History of Recipes

It is quite feasible to trace the history of recipes back into history, in fact as far back into history as the early Egyptians, and maybe further still. Interesting though that maybe, generally, these old cook books were just primitive hieroglyphic recipes for meal preparation.

The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language 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 wonderful.

As we move into Roman times around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by the Romans. In his scrolls, he describes how the roman meals were split into starters, main course and desserts, a very modern way of dining. Aspicius describes how the chefs of Roman times were skilled in the use of many different spices and herbs, including some that we all recognise like basil, rue and asafoetida.

Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including coriander, parsley, basil and rosemary. These new spices and herbs was responsible for an increase in recipe books, the majority of which are kept safe in academic collections.

During the following few centuries, the wealthy families of Wesstern Europe strove to serve up the best banquets, and consequentially the best cooks and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes that were common in the better off homes of the day.

By the advent of the 1900s, recipe publications are greatly in demand due to better eduction, more leisure time and a general increase in wealth.

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We hope you enjoy this Cauliflower Custard recipe.

 


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