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
Written cooking instructions as a concept can be found way back into antiquity, in fact as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that is, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to experts are some ancient tablets in Sumerian which describe the baking 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. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. This early Roman chef describes how the chefs of Roman times made use of many different herbs and spices, including a few that are still present in modern kitchens such as bay, rue and dill. Moving our culinary historical trip onwards, there were a couple of books which date from the 1300s : a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the spicy food that is popular today, but instead descriptions of the types of food cooked for the upper classes of the time. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from the East, including spices such as basil and rosemary. The introduction of these new culinary ideas caused an eruption in manuscripts on cookery, many of which are kept safe in academic collections. The arrival of TV brings us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Chai Po Russki (Russian Tea) recipe.
