4 1/2 tsp plain gelatine
1/2 cup orange juice
1/4 cup lemon juice
2 cup milk
3 eggs, separated
2/3 cup sugar
1 pinch of salt
1 tbsp grated orange rind
Directions
Combine gelatine, orange juice and lemon juice and let stand five
minutes. Scald milk and add yolks mixed with sugar, salt and orange
rind. Cook in a double boiler (over hot, not boiling water) until it
coats the spoon. Then add gelatine mixture. Cool. Fold in stiffly
beaten egg whites. Chill until set. Heritage Recipes ch.
Servings: 1 servings
Orange-Lemon Spanish Cream Recipe brought to you by Recipe Ideas
Categories: Fruit; Spanish
The History of Recipes
Food historians have tracked the existence of recipes back into ancient history, in truth as far back as early Egypt, and possibly even further than that. In practice though, these, early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of tablets in ancient Sumerian 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 anyone who tried it feel wonderful and blissful. As our culinary historical trip moves to more modern times we have two interesting recipe books which appeared in the 14th Century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is served today, but rather accounts of the types of food prepared by the cooks of the upper classes of that period. In the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab countries, such as coriander, parsley, and rosemary. The introduction of these new tastes caused a surge in recipe manuscripts, the majority of which still exist in private cookery archives. Over the next few centuries, the rich families of the West tried to offer the most extravagent meals, and as a consequence, cooks and their recipes became highly prized. However, it wasn`t until the 1800s that fine cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes of the day. By the arrival of the twentieth century, cooking publications were starting to become popular mostly as a result of more people being able to read, people having more free time and disposable income. The introduction of television brings us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Orange Lemon Spanish Cream recipe.
