1 1/2 oz scotch
1/2 oz kahlua
1/2 oz heavy cream
Directions
Fill a rocks glass with ice. Add Scotch and kahlúa. Float cream on
top. May be stirred before serving or served with cream floating on
top.
Recipe By : Joe Robertson
Servings: 1 servings
Aggravation Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverage
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into history, at least as far into history as early Egypt, and quite possibly further than that. Having said that, sadly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the roman empire around 25BC a man called Apicius compiled a few documents detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were divided into starters, main meal and dessert, a style of dining still practiced today. He also tells us how the Roman cooks were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs for example basil, fennel and dill. Over the following few centuries, the wealthy families of the West competed to offer the most exotic meals, and consequentially the best chefs and their recipe collections could command a high salary. Even so, it was during the 19th century that haute cuisine and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes common in their social group. When we get to the 1900s, cooking books were in great demand, mostly as a result of better eduction, people having increased free time and having more money to spend. |
We hope you enjoy this Aggravation recipe.
