2 red eating apples
2 tbsp sugar
2 tsp rosewater or orange flower water (s, cant teaspoons)
2 cup cold milk
1 shaved ice (opt'l.)
Directions
Peel and cube the apples. Place in the blender jar with sugar,
perfumed water and milk. Whirl at high speed 15 seconds. Serve, with
shaved ice if desired, in small glasses.
Yield: 2 to 4 servings.
From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper & Row, Publishers, Inc., 1987. Pg. 326. ISBN
0-06-091396-7. Electronic format by Cathy Harned.
Servings: 1 batch
Apple Milk Drink (Sharbat) Recipe brought to you by Recipe Ideas
Categories: Apple; Beverages; Drink; Fruit
The History of Recipes
Historians have tracked the existence of recipes back into the far past, in fact as far back as the ancient Egyptians, and possibly even further than that. However, generally, these old cook books were just simple pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe found, according to academics are some clay tablets in ancient Sumerian describing 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 drank it feel wonderful and blissful. As we move into The time of the roman empire 25BC a man called Apicius created a number of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main meal and desserts, a very modern way of dining. Aspicius tells us how the Romans made use of a wide range of spices and herbs, including many that are still in use today for example basil, mint and dill. As our culinary historical trip moves to more modern times we have some interesting books which date from the 14th Century : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are unconnected to the spicy food that we all know today, but rather recipes for the types of meals on the menus of the wealthy. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the Middle-East, such as parsley, basil and rosemary. These new foods and spices was responsible for an eruption in books on cooking, the majority of which are now in private collections. Over the next few centuries, the rich families of Wesstern Europe strove to offer the most exotic meals, and as a result cooks and their collection of recipes were much in demand. Nevertheless, it was during the 19th century the formal cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording recipes of the day. By the arrival of the twentieth century, cooking publications are greatly in demand mostly due to increased literacy, more free time and having more disposable income. The introduction of television brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Apple Milk Drink (Sharbat) recipe.
