1 1/3 cup eagle brand sweetened condensed mil, k
1/4 cup lemon juice
1 g rind of 1/2 lemon
1 cup apricot pulp
1 baked pie shell (9 in.)
Directions
Blend together Eagle Brand Sweetened Condensed Milk, lemon juice,
grated lemon rind and apricot pulp. Pour into baked pie shell. Cover
with whipped cream or meringue. Chill before serving. If meringue is
used, beat two egg whites until stiff and add two tablespoons of
granulated sugar. Spread on pie and bake in a moderate oven (350F)
until brown.
To prepare pulp, drain off liquid from canned or freshly stewed
apricots and force through a coarse strainer. [These days I'd say use
a food processor. Remember, this book is pre-just about everything
but electric refrigerators. Prunes can be used in place of the
apricots. S.C.]
Posted by Stephen Ceideberg; October 4 1992.
Servings: 1 servings
Lemon Apricot Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Written recipes as an idea can be traced back into the distant past, in fact as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, these, early cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Later on, in The time of the romans 25BC a man called Apicius assembled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef describes how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including many that are still in use today like thyme, rue and asafoetida. Continuing our culinary historical journey, there are some books which date from the 14th Century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the curry that appears on menues today, but rather accounts of the types of meals served to the upper classes of the time. Later on, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab cuisine, such as rosemary and coriander. The introduction of these new culinary ideas created an increase in manuscripts on cooking, some of which still exist in private cookery archives. Over the succeeding few centuries, the powerful families of Wesstern Europe strove to serve the most exotic banquets, and because of this cooks and their recipe collections were greatly in demand. However, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. When we get to the 20th century, recipe books are greatly in demand mostly due to higher levels of literacy, more free time and being a little richer. The TV revolution brought us TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Lemon Apricot Pie recipe.
