5 tbsp lemon juice
1 tbsp lemon rind, grated
2 tbsp caster sugar
1 tbsp white wine (optional)
225 g thick greek yogurt, or... cream
Directions
Serves 2
Very light and fresh, this is a wonderful way of treating yogurt or
cream. Simplicity itself, yet a transformation. Serve it with
delicate biscuits of your choice and it is a feast.
Combine the lemon juice, rind and sugar, and the wine if desired.
Chill the mixture until it is very cold. Strain and beat into the
yogurt or cream until completely amalgamated. Spoon into tall glasses
and chill.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings: 2 servings
Lemon Syllabub Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Written cooking instructions as an idea can be observed far back into antiquity, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, old records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of clay tablets in Sumerian 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 making those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius wrote some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient chefs were skilled in the use of a wide range of herbs, including some familiar names like bay, mint and parsley. As we move on, we find a couple of books published in the 1300s ; a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are unconnected to the spicy food that is served today, but rather accounts of the types of food prepared by the cooks of the rich people of the period. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab countries, including spices such as parsley and basil. The introduction of these new culinary ideas led to an eruption in manuscripts on cookery, some of which are now in private cookery archives. The revolution that is television gave us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Lemon Syllabub recipe.
