8 orange, sliced
6 lemon, sliced
6 cinnamon stick, 3
1 tbsp cloves, whole
1 qt ; water
46 oz pineapple juice
1 1/2 cup sugar
3 qt tea
Directions
Combine fruit slices, cinnamon, cloves, and water in a large non-
aluminum saucepan; bring to a boil. Boil 5 minutes. Press mixture
through a strainer, discarding pulp and spices. Add pineapple juice,
sugar, and tea to citrus mixture, stirring well. Serve hot.
Source: Southern Living Socials and Soirees cookbook
Submitted By SAM WARING
THU, 02 NOV 1995 112919 GMT
Servings: 2 gallons
Chai Po-Russki (Russian Tea) Recipe brought to you by Recipe Ideas
Categories: Beverages; Russian
The History of Recipes
Historians have found proof that recipes existed far back into distant history, in fact as far back into history as the ancient Egyptians, and possibly even further. However, generally, these early cook books were just primitive hieroglyphic or cunieform recipes for preparing food.
Later on, in Roman times 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Additionally, he describes how the cooks of his times were skilled in the use of a good variety of aromatic flavours, including a few you will know such as thyme, mint and dill. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices such as parsley and basil. These new foods and spices prompted an outbreak in books on cooking, some of which still exist in private collections. Like it or not, the introduction of television gave us TV chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chai Po Russki (Russian Tea) recipe.
