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 possible to trace the history of meal recipes far back into ancient history, at least as far into history as the ancient Egyptians, and maybe even further. In practice though, generally, these ancient cookbooks were just basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a series of 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 drinkers feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled some scripts detailing recipes cooked by the Romans. He recounts how the roman meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the cooks of Roman times made use of many different spices, including many that are still in use today such as thyme, mint and parsley. Later, there were two recipe books which date from the 1300s ; one book called `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian curry that is popular today, but instead accounts of the types of meals prepared for the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as rosemary and coriander. These new culinary innovations created an outbreak in books on cooking, many of which are now in private cookery archives. By the time we get to the 1900s, cookery books were in great demand, mostly due to increased literacy, leisure time and being a little richer. |
We hope you enjoy this Norwegian Christmas Pudding recipe.
