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
It is quite feasible to trace the history of recipes back into ancient history, certainly as far back into recorded history as the early Egyptians, and possibly even further. However, these, ancient cook books were just primitive pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which recount the making 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 blissful and exhilarated. Moving on, we have a couple of recipe books dating from the 1300s : a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the curry that is served today, but instead recipes for the types of food on the menus of the rich and powerful of those days. During the following few centuries, the rich families of the West competed to serve the most exotic banquets, and consequentially cooks and their collection of recipes were highly sought after. Nevertheless, it was during the nineteenth century that formal cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, cooking publications were highly popular due to better eduction, more free time and being a little richer. The revolution that is television brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Lemon Syllabub recipe.
