1 qt strawberries, fresh
3/4 cup sugar
1 tbsp gelatin, unflavored,(1 env.)
1/2 cup ; water, cold
2 tsp lemon juice
1 cup cream, heavy, whipped
Directions
Slice strawberries and mix with the sugar. Let stand until sugar
dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes,
then heat gently until gelatin dissolves completely. Add gelatin and
lemon juice to sliced berries. Fold in whipped cream. Pour into a
1-quart mold or serving dish. Chill until set. Carefully unmold and
serve.
Servings: 6 servings
Bayerische Erdbeercreme (Strawberry Barvarian Recipe brought to you by Recipe Ideas
Categories: Beer; Fruit; German
The History of Recipes
Recipes as a concept can be observed far back into the far past, in truth as far into history as early Egypt, and possibly even further than that. In practice though, sadly, these early cook books were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts is a series of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Moving our culinary historical trip onwards, we have some interesting books from the 1300s : a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that is served today, but instead descriptions of the types of food on the tables of the rich and powerful of that time. Over the next few hundred years, the rich families of the West strove to offer the best banquets, and as a consequence, chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the 19th century that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes common in their social group. When we get to the 1900s, cooking publications were greatly in demand due to more people being able to read, increased leisure time and disposable income. The arrival of TV brings us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Bayerische Erdbeercreme (Strawberry Barvarian recipe.
