1 1/4 cup sugar
2/3 cup cold water
2 tbsp gelatine
1/4 cup hot water
1/2 tsp lime flavouring
1 tsp green colouring
1 castor sugar
Directions
Grease and line bar pan with foil. Place sugar and cold water in small
saucepan, stir over gentle heat until sugar is dissolved. Brush sides
of pan with a wet pastry brush to dissolve sugar crystals. Increase
heat and cook until syrup reaches 116 degrees C when tested with a
sweets thermometer or until syrup forms a soft ball when tested in a
cup of cold water.
Dissolve gelatine in hot water. Add gelatine, flavouring and
colouring to syrup, stir quickly until combined, pour into prepared
pan. Allow to cool and set; cut jellies into pieces using a wet
knife. Toss each jelly in a little castor sugar; store in airtight
container.
Makes about 20
Servings: 20 servings
Lime Jellies Recipe brought to you by Recipe Ideas
Categories: Miscellaneous
The History of Recipes
Transcribed cooking instructions as a concept can be tracked back into antiquity, certainly as far back into history as pharonic Egypt, and possibly even further. Interesting though that maybe, these, old cook books were just very simple pictorial recipes for preparing meals.
In fact, the oldest recipe discovered, according to academics are a few tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later, we have a couple of interesting books from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that is popular today, but instead descriptions of the types of food cooked for the rich and powerful of that time. Later, in the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the holy land, including spices like basil and rosemary. These new spices and herbs created an eruption in recipe books, many of which are now in private collections. For the decades that followed, the rich families of the West competed with each other to offer the best banquets, and consequentially the best chefs and their collection of recipes were at a premium. Even so, it was during the 19th century that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking publications were in great demand, due to better eduction, people having increased spare time and having more disposable income. The arrival of television brings us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Lime Jellies recipe.
