1 cup flour
1/2 tsp salt
1/3 cup shortening
1 tbsp shortening
3 tbsp water
1 package small instant pudding
1 cup milk
8 oz sour cream
Directions
COMBINE FLOUR AND SALT. ADD SHORTENING AND MIX UNTIL MIXTURE RESEMBLES
CORNMEAL. ADD 2 TO 3 TABLESPOONS WATER SO MIX FORMS SMALL PEA SHAPED
BALLS. ROLL TO A THICKNESS OF 1/8 INCH. PLACE IN PIE PLATE AND POKE
HOLES IN BOTTOM WITH A FORK. BAKE AT 425 DEG F. UNTIL GOLDEN BROWN.
FILLING: MIX PUDDING MIX, SOUR CREAM, AND MILK AT SLOW SPEED FOR 1
MINUTE. POUR INTO BAKED PIE SHELL.
Servings: 12 servings
Any Flavor Pudding Pie Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie
The History of Recipes
We can trace the history of written recipes back into the far past, at least as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to academics are a few ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius assembled some documents describing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the chefs of Roman times were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. Continuing our culinary historical journey, there are a couple of interesting books which were published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they have no connection with the indian curry that is served today, but rather accounts of the types of meals prepared for the rich and powerful of that time. Later on, in the 15th century, the Crusaders brought back many foods and herbs from Arab cooking, such as basil and coriander. These new spices and herbs was responsible for an explosion in books on cookery, some of which are now in private cookery archives. Over the succeeding few hundred years, the powerful families of Europe competed with each other to serve up the most extravagent meals, and as a consequence, cooks and their recipe collections were much in demand. Even so, it was during the 19th century that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, verifying, and publishing the recipes of their peers. When we get to the twentieth century, recipe publications were in high demand, mostly as a result of more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Any Flavor Pudding Pie recipe.
