2 lb baker's or pot cheese
3 eggs
4 oz raisins (optional)
8 oz sugar
1 tbsp grated lemon zest
Directions
1. Rub the cheese through a sieve. 2. Using the paddle attachment,
cream the cheese and sugar until smooth. Add eggs and lemon zest and
mix in. 3. If desired, add in the raisins.
Yield: 3 lb.
Servings: 12 servings
Cheese Filling For Danish Pastry Recipe brought to you by Recipe Ideas
Categories: Cheese; Dessert
The History of Recipes
It is possible to trace the history of `recipes` far back into antiquity, certainly as far back as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, these, ancient records were just simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote some documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. He also describes how the early Romans made use of many herbs and spices, including a few that will be familiar to modern chefs like bay, fennel and dill. Later, we find a couple of interesting recipe books which date from the 14th Century ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of food prepared by the cooks of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices like coriander, parsley, and rosemary. These new foods and tastes created a surge in manuscripts on food, some of which still exist in academic collections. During the following few hundred years, the upper-class families of the West competed to serve the best banquets, and consequentially the best chefs and their recipes were highly sought after. However, it was during the 1800s that formal cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and writing down the recipes of their peers. By the time we get to the 1900s, cookery publications were highly popular due to better eduction, people having increased spare time and being a little richer. The arrival of television brings us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes such as those found on this web site. |
We hope you enjoy this Cheese Filling For Danish Pastry recipe.
