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Directions
: pastry for 9-inch one-crus
: pie -- baked
16 oz whole-berry cranberry sauce
: -canned
2 TB cornstarch
2 TB light brown sugar
14 oz can sweetened condensed milk
1/2 c lemon juice
3 egg yolks
Heat oven to 325 degrees. Prepare pastry. In small sauce pan,
combine cranberry sauce, cornstarch, and sugar over medium heat until
thickened and bubbly. Spoon into pastry shell. MC formatting by
bobbi744@sojourn.com
Recipe By : Pie Website,http://www.teleport.com/~psyched"
From: Roberta Banghart
Servings: 8 servings
Lemon Cranberry Pie Recipe brought to you by Recipe Ideas
Categories: Cranberry; Dessert; Fruit; Pie
The History of Recipes
Historians have found proof that recipes existed back into the distant past, at least as far back as the Egyptians, and potentially, even further back. Having said that, these, old cook books were just basic hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to food historians is a collection of clay tablets in the Sumerian language 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 those who drank it feel `blissful`. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. This early Roman chef recounts how the Romans were skilled in the use of many aromatic flavors, including many that are still in use today such as bay, fennel and dill. Closer to modern times, there are two recipe books from the fourteenth century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the curry that appears on menues today, but instead descriptions of the types of food prepared for the rich and powerful of the time. In the fifteenth century, the Crusaders brought back many foods, spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. These new culinary innovations caused an eruption in publications on food, some of which are now in academic collections. During the succeeding few hundred years, the powerful families of Wesstern Europe competed to offer the best banquets, and consequentially the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the arrival of the 1900s, recipe publications were in great demand, due to better eduction, people having increased spare time and having more money to spend. Like it or not, the introduction of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Lemon Cranberry Pie recipe.
