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
We can trace the history of meal recipes back into antiquity, certainly as far back into recorded history as ancient Egypt, and quite possibly further than that. Having said that, these, ancient cookbooks were just very simple pictorial instructions for preparing meals.
In fact, the oldest recipe found, according to food historians are some clay tablets in the Sumerian language which show the preparation 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 `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created a few scripts detailing recipes prepared by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of his times were skilled in the use of a wide range of aromatic flavors, including some that we all recognise such as bay, rue and dill. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices such as rosemary and coriander. These new culinary innovations led to an outbreak in manuscripts on cookery, some of which still exist in academic collections. By the time we get to the 20th century, cookbooks were highly popular as a result of higher levels of literacy, leisure time and having more money. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Lemon Syllabub recipe.
