4 cup sugar
2 cup heavy cream
1/2 tsp cream of tartar*
1 tsp vanilla...add later
1 lb dipping chocolate
Directions
*
of tartar in a 3-qt. heavy saucepan. Cook ove low heat, stirring
constantly, until sugar dissolves. Cook to 236 deg.. Watch carefully
to avoid boiling over. If sugar crystals form on the side of pan,
wipe them off. <
automatacally.>> Pour out onto marble slab
stand until lukewarm, about 5 - 10 min. Work like fondant, until
creamy & light in color. Add vanilla & work into mix. Shape in pieces
as desired.
Makes 3 1/2 lbs. Note: May chill in freezer before dipping. Good if
you can dip the same day on this.
Servings: 12 servings
Opera Creams <french Creams> Recipe brought to you by Recipe Ideas
Categories: French
The History of Recipes
Written recipes as a concept can be traced way back into the far past, in truth as far back into recorded history as the early Egyptians, and potentially, even further back. Interesting though that is, sadly, these ancient records were just basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of stone 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 blissful. Much later, in Roman times a roman called Apicius assembled a collection of documents which described recipes prepared by his fellow Romans. He recounts how the meals of wealthy Romans were separated into starters, main meal and afters, a very modern way of dining. Aspicius informs us how the chefs of Roman times used a wide range of herbs and spices, including a few you will know for example thyme, mint and dill. Continuing our culinary historical journey, we have a couple of interesting cookery books dating from the fourteenth century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the curry that we all know today, but instead recipes for the types of meals prepared for the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new foods and tastes was responsible for an eruption in manuscripts on food, most of which are now in private collections. When we get to the twentieth century, cooking books are increasing in popularity due to more people being able to read, people having increased leisure time and being a little richer. |
We hope you enjoy this Opera Creams _french Creams_ recipe.
