1 1/2 lb Milkcote chocolate coating finely chopped
2/3 cup Melted vegetable shortening
3 Or 4 drops Peppermint oil
Directions
Milkcote chocolate In the top of a double boiler, melt milkcote
coating over hot, not boiling, water. Add shortening and peppermint,
a little at a time, beating well after each addition. Chill chocolate
mixture in the refrigerator until of a soft custard consistency.
Place in a mixing bowl and beat for 30 seconds. DO NOT OVERBEAT. Pour
into a waxed paper-lined 10 x 13-inch pan. Cover with waxed paper and
tap pan to level mixture. Place in refrigerator until firm but not
hard. Cut into squares. Dip in melted and cooled milkcote coating.
Makes about 100 pieces. Source: Ideals Candy Cookbook by Mildred
Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201
From: Jeffrey Dean Date: 11-18-93
Servings: 1 servings
Dietetic Melt-Away Mints Recipe brought to you by Recipe Ideas
Categories: Diabetic; Candies; Chocolate
The History of Recipes
Written cooking instructions as a concept can be observed far back into distant history, in truth as far back as the Egyptians, and potentially, even further back. However, these, early records were just very basic hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a collection of stone tablets in the Sumerian language which recount 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. During the time of the Romans a roman called Apicius wrote a collection of documents which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Roman chefs were skilled in the use of a wide range of spices and herbs, including many that are still in use today such as basil, mint and parsley. Over the next few hundred years, the powerful and wealthy tried to offer the best banquets, and because of this the best chefs and their recipes were much in demand. Nevertheless, it was during the nineteenth century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. When we get to the 1900s, cookbooks are starting to become popular due to higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Dietetic Melt Away Mints recipe.
