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
It is quite feasible to track the history of written cooking instructions back into the far past, in fact as far into history as ancient Egypt, and maybe even further. Having said that, these, ancient records were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Moving on, we have some books which appeared in the 1300s - a book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the curry that we all know today, but instead descriptions of the types of food served to the rich people of that time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. These new culinary innovations led to a torrent in manuscripts on food, the majority of which are kept safe in academic collections. During the following few centuries, the rich families of Wesstern Europe strove to serve up the most exotic meals, and as a consequence, chefs and their recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apple Milk Drink (Sharbat) recipe.
