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 written cooking instructions back into the distant past, in fact as far as pharonic Egypt, and potentially, even further back. However, in the main part, these ancient records were just primitive pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered, according to academics is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes prepared by the Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman chefs used many herbs, including a few that are still present in modern kitchens for example basil, mint and parsley. For the centuries that followed, the powerful families of Europe strove to lay on the most extravagent banquests, and consequentially the best chefs and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and recording the recipes of their peers. By the advent of the twentieth century, recipe publications were starting to become popular as a result of better eduction, people having increased spare time and having more disposable income. The introduction of the TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Norwegian Christmas Pudding recipe.
