1 lb butter
2 cup water
6 tbsp flour
1 1/4 cup flour
6 cup milk
1/2 tsp salt
1 beaten egg
2 tsp sugar
1 cinnamon
Directions
Melt butter & water, bring to a boil for 5 minutes, add 6 tablespoons
flour, stir in with a whisk. Wait a few minutes & remove the fat that
comes out (this is used later). Add 1 1/4 cups flour & stir again,
add milk which has been heated, use electric mixer to keep it from
getting lumpy. while beating, add salt, egg & sugar. Put in crock pot
to keep warm with the skimmed fat poured over pudding & add sugar &
cinnamon.
Servings: 6 servings
Norwegian Christmas Pudding Recipe brought to you by Recipe Ideas
Categories: Christmas; Dessert; Holiday
The History of Recipes
It is quite possible to prove the history of recipes back into history, in fact as far into history as ancient Egypt, and possibly even further. Interesting though that is, generally, these ancient recipes were just basic hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe found, according to academics are a few stone tablets in Sumerian which show 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 wonderful and blissful. During Roman times 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, he recounts how the roman meals were split into appetizers, main meal and dessert, a style of dining still practiced today. He also tells us how the ancient Romans used many different herbs, including some familiar names like bay, rue and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the East, including spices such as basil and rosemary. The introduction of these new culinary ideas led to an eruption in publications on food, many of which are kept safe in academic collections. During the succeeding few centuries, the wealthy families of Wesstern Europe strove to serve up the most exotic meals, and as a result chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the nineteenth century that cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording recipes of the day. By the advent of the 20th century, cookery books were increasing in popularity mostly as a result of more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Norwegian Christmas Pudding recipe.
