1 tbsp cornstarch
1/2 cup sugar
1 tsp grated lemon peel
1 cup water
2 tbsp lemon juice
2 tbsp butter or margarine
1/8 tsp salt
1/4 tsp nutmeg
Directions
Combine cornstarch, sugar and lemon peel in top of double boiler.
Blend in water. Stir over low heat until thickened. Cook over hot
water 10 minutes, stirring occasionally. Remove from heat; add
remaining ingredients. Stir until butter melts.
Servings: 4 servings
Lemon Nutmeg Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Food historians have traced the existance of recipes back into distant history, in fact as far back into recorded history as the early Egyptians, and possibly even further. In practice though, sadly, these early records were just simple hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history is a series of stone tablets in Sumerian describing 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. During Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks such as thyme, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices such as coriander, basil and rosemary. These new culinary innovations prompted an eruption in manuscripts on cooking, the majority of which are kept safe in private libraries. During the succeeding few hundred years, the wealthy families of Europe strove to serve the most exotic banquets, and as a result chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe publications are greatly in demand mostly due to increased literacy, more spare time and a general increase in wealth. Like it or not, the introduction of television brought us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Lemon Nutmeg Sauce recipe.
