60 g beeswax granules
300 ml pure turpentine
25 g pure soap or soap flakes
150 ml boiling water
6 drop essential oil of lavender
Directions
1. Melt the waxes with the turpentine in a double boiler (warning low
flash point) 2. Grate the soap into a bowl and pour on the boiling
water and stir briskly to dissolve it. 3. Let the soapy water cool
slightly and then pour it into the melted wax stirring well as it
makes an emulsion. 4. Put in a small jar or container with a tight
fitting lid.
Servings: 1 servings
Beeswax Wood Polish/Leather Polish (Tlc) Recipe brought to you by Recipe Ideas
Categories: Polish
The History of Recipes
We can follow the history of meal recipes back into history, certainly as far back as the ancient Egyptians, and maybe even further. Interesting though that is, mostly, these early cook books were just simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to historians are a few stone tablets in the Sumerian language 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 those who drank it feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a few documents which described recipes enjoyed by his fellow Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of Roman times made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs for example thyme, mint and dill. Later on, we find two interesting recipe books from the 1300s : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are not about the indian food that is served today, but instead accounts of the types of meals on the menues of the upper classes. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices such as basil and rosemary. These new herbs and spices caused a torrent in recipe publications, some of which are kept safe in private libraries. For the centuries that followed, the powerful and wealthy tried to serve up the best banquets, and as a consequence, chefs and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes of the day. By the time we get to the 20th century, cook books were increasing in popularity due to more people being able to read, increased leisure time and having more money. The introduction of the TV gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Beeswax Wood Polish_Leather Polish (Tlc) recipe.
