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
We are able to trace the history of `recipes` way back into antiquity, certainly as far into history as the ancient Egyptians, and possibly even further than that. Interesting though that is, generally, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius compiled a few scripts describing recipes cooked by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also recounts how the ancient chefs used many spices and herbs, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. As we move on, there were a couple of interesting recipe books which date from the 14th Century ; a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of meals prepared for the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the holy lands, such as rosemary and coriander. The introduction of these new culinary ideas caused an outbreak in publications on food, most of which are kept safe in private libraries. By the advent of the 20th century, cookery books were in high demand, mostly due to better eduction, people having more free time and a general increase in wealth. The revolution that is television brings us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Opera Creams _french Creams_ recipe.
