1/2 cup white sugar
2 tbsp water
1/4 tsp cinnamon
1/4 cup soymilk (must be the full
1 fat kind, or use cream)
Directions
Mix sugar and water in a pan BEFORE adding heat. Stir over medium
flame until it begins to brown. Add cinnamon and soymilk, remove
from flame and stir well. If things harden, return to heat and let it
melt up well. This is actually better over cooked brown rice than it
is over the bread pudding.
From: Lu Bozinovich
#164, Aug. 9, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 1 /2
Caramel Sauce Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Sauce
The History of Recipes
Recipes as an idea can be traced way back into the far past, at least as far back into history as the early Egyptians, and maybe even further. Interesting though that maybe, generally, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a collection of tablets in Sumerian 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 anyone who tried it feel wonderful and blissful. During the time of the Roman Empire a man called Apicius created a number of scripts describing recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Additionally, he describes how the ancient cooks were skilled in the use of a wide range of aromatic flavors, including a few that will be familiar to modern cooks such as basil, rue and parsley. As our culinary historical trip moves on a few more years we have some recipe books from the 14th Century : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are nothing to do with the curry that appears on menues today, but rather accounts of the types of food served to the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, including basil and rosemary. These new herbs and spices prompted a surge in publications on food, some of which are now in private libraries. By the arrival of the 20th century, cooking publications were in great demand, due to more people being able to read, people having more spare time and a general increase in wealth. The introduction of television brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Caramel Sauce recipe.
