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
It is quite feasible to trace the history of written cooking instructions way back into distant history, in truth as far as ancient Egypt, and quite possibly further than that. Interesting though that is, these, ancient cook books were just basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents detailing recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. This early Roman chef recounts how the Romans were skilled in the use of a wide range of aromatic flavors, including some that we all recognise such as thyme, fennel and dill. Later on, we find some recipe books which were published in the fourteenth century - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the indian food that is popular today, but rather accounts of the types of meals prepared for the rich and powerful. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the holy lands, including spices like coriander, parsley, and rosemary. The introduction of these new tastes caused an outbreak in recipe publications, many of which still exist in private cookery archives. For the centuries that followed, the powerful and rich houses competed to offer the most extravagent meals, and consequentially the best chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cook books were in great demand, as a result of better eduction, people having increased free time and being a little richer. The introduction of the TV gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Bayerische Erdbeercreme (Strawberry Barvarian recipe.
