TART SHELLS
1 cup butter
4 tsp icing sugar, confectioner's
2 cup flour
FILLING
2 cup dates, chopped
1 1/2 cup brown sugar water
1 lemon juice
Directions
TART SHELLS: Cut the butter into the flour; add the sugar rand knead
until well blended. Press small amounts of dough into small muffin
tins. Press small amounts of dough into small muffin tins. Bake in a
425F oven for 10 minutes. When cool fill with the following: FILLING:
Simmer the above ingredients until the dates are of soft consistency.
Cool; then fill the tart shells. Ice with butter icing.
Servings: 1 servings
Cape Breton 'pork Pies' Recipe brought to you by Recipe Ideas
Categories: Dessert; Meat; Pie; Pork
The History of Recipes
We can follow the history of `recipes` far back into the distant past, in truth as far into history as the Egyptians, and potentially, even further back. Interesting though that maybe, these, ancient records were just basic pictorial instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman cooks used many different spices and herbs, including a few you will know such as thyme, fennel and dill. Later, there are a couple of interesting books published in the fourteenth century - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that is served today, but rather accounts of the types of food on the tables of the rich and wealthy people of the period. Later, in the fifteenth century, the Crusaders brought back many foods and spices from the East, including spices like coriander, basil and rosemary. These new herbs and spices created an explosion in cookery books, the majority of which are now in private libraries. By the time we get to the 1900s, cooking books were in high demand, as a result of increased literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Cape Breton 'pork Pies' recipe.
