1/2 cup cake flour -- sifted
2/3 cup confectioner's sugar --
1 sifted
1/8 tsp salt
3 eggs -- separated
1/2 tsp vanilla extract
Directions
1. Preheat oven to moderate (350F)
2. Sift together three times the flour, half the sugar and the salt.
3. Beat the egg whites until stiff and gradually beat in the
remaining sugar. Beat the egg yolks until thick and lemon-colored,
and fold with the vanilla into the egg white mixture. Sift the flour
mixture, a third at a time, over the eggs and fold in carefully.
4. Line ungreased baking sheets with unglazed paper. Press the batter
through a pastry bag onto the paper, or shape with a spoon into strips
about 4 by 3/4 inches.
5. Bake twelve to fifteen minutes, or until golden brown. Remove from
paper with a spatula and cool on a rack.
Servings: 1 servings
Lady Fingers Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Dessert
The History of Recipes
Written cooking instructions as a concept can be traced far back into the distant past, in truth as far as pharonic Egypt, and potentially, even further back. Interesting though that is, these, ancient recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to food historians is a collection of stone tablets in the Sumerian language which recount 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 people feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a collection of scripts which described recipes prepared by the Romans. In his works, he describes how the roman meals were separated into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman chefs used many herbs and spices, including some that we all recognise for example basil, rue and asafoetida. In the 15th century, people returning from the crusades brought us many new foods and spices from the East, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas prompted an increase in recipe publications, the majority of which still exist in private libraries. Over the following few centuries, the upper classes tried to lay on the most extravagent meals, and as a result the best chefs and their recipes were at a premium. However, it wasn`t until the nineteenth century that haute cuisine and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and writing down recipes common in their social group. When we get to the 1900s, cookery books are increasing in popularity as a result of increased literacy, people having increased leisure time and having more money to spend. The arrival of TV gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Lady Fingers recipe.
