3 cup sugar
1/2 cup light corn syrup
2/3 cup water
1/4 tsp salt
1 egg white
1/4 tsp vanilla
1 cup chopped pecans
Directions
1- In 3 quart glass bowl, microwave sugar, syrup and water on FULL for
12-18 minutes or until mixture spins a fine thread. 2- In another
bowl add salt to egg whites, beating constantly until whites are
stiff and form peaks. 3- Slowly pour a thin stream of syrup mixture
into egg whites, beating constantly until mixture loses shine and
thickens. 4- Stir in vanilla and nuts. Immediately drop by
teaspoonsful on waxed paper. If cooked too long, thickens quick.
Otherwise sure-fire.
Servings: 30 servings
Microwave Divinity Recipe brought to you by Recipe Ideas
Categories: Candy; Microwave
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into history, in truth as far back as early Egypt, and possibly even further. However, generally, these early records were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are some stone tablets in the Sumerian language describing 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 drinkers feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts which described recipes cooked by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, a very modern way of dining. He also informs us how the early Romans were skilled in the use of many different spices, including a few that will be familiar to modern chefs such as bay, mint and dill. Moving our culinary historical trip onwards, there were two books which appeared in the 1300s - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are not about the indian food that we all know today, but instead descriptions of the types of food cooked for the upper classes of that time. In the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new foods and spices created a torrent in recipe manuscripts, most of which are now in academic collections. Over the following few centuries, the rich and powerful families of Europe tried to offer the most extravagent meals, and because of this cooks and their recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and publishing the recipes that were being prepared for the better households. When we get to the 1900s, cookery publications are starting to become popular mostly as a result of higher levels of literacy, more free time and a general increase in wealth. The arrival of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Microwave Divinity recipe.
