1 envelope unflavored gelatine
1/2 cup cold water
4 eggs, separated
1 cup c and h granulated sugar
2 tsp grated lemon peel
1/2 cup lemon juice
1/4 tsp salt
1 baked 9 crumb crust or- pastry shel, l
1 sweetened whipped cream
Directions
In sauce pan soften gelatine in cold water. Add slightly beaten egg
yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly
until sugar is dissolved and gelatine is melted. (About 5 minutes.)
Cool stirring occasionally until firm but not hard. In large mixing
bowl beat eggs with salt until foamy; gradually beat in remaining 1/2
cup sugar until stiff peaks form. Set aside. Beat thickened
gelatine mixture until light and fluffy. Gently fold in beaten egg
whites. Heap lightly into pie shell. Refrigerate 3 hours or longer
until firm. Top with sweetened whipped cream before serving.
MICROWAVE DIRECTIONS: Soften gelatine in cold water in deep 1 quart
glass bowl. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel
and juice. Microwave on medium power (50%) 4 minutes stirring every
minute until sugar is dissolved and gelatine is melted. Precede {sic}
as directed in recipe.
Reprinted with permission from _Pies On Parade_ (Jean Porter, C and H
Sugar Kitchen) Electronic format by Karen Mintzias
Servings: 1 pie
Lemon Chiffon Pie (C&H) Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into the distant past, in truth as far as early Egypt, and maybe further still. However, these, early cook books were just very simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe found, according to experts is a series of clay tablets in ancient Sumerian which show the making 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 wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius assembled a few documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. Additionally, he describes how the Roman cooks were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the Middle-East, such as parsley and basil. These new spices and herbs created an explosion in books on cooking, some of which still exist in private cookery archives. For the next few years, the upper-class families of Wesstern Europe tried to lay on the most exotic banquets, and as a result cooks and their recipe collections were highly sought after. Even so, it was during the 19th century that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes to help cooks of their time. The introduction of the TV brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Lemon Chiffon Pie (C&H) recipe.
