2 eggs, separated
1 salt & pepper
1/2 tsp chopped parsley
6 minced almonds
1/2 tsp baking powder
Directions
Flour
Beat egg yolks very light. Add salt, pepper, parsley, almonds, baking
powder, & enough flour to make a VERY stiff batter. Add beaten egg
whites. Test a teaspoonful in boiling water - if it boils apart, add
more flour. Drop from teaspoon into boiling soup 10 minutes before
serving. This is from The Settlement Cookbook.
Servings: 6 servings
Almond Dumplings (For Soup) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Nut; Soup
The History of Recipes
Food historians have proved the existance of recipes far back into the distant past, at least as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, generally, these ancient cookbooks were just basic pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a series of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. During the time of the Roman Empire a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and desserts, a very modern way of dining. Additionally, he tells us how the Roman chefs used many different herbs and spices, including a few that are still present in modern kitchens like bay, fennel and dill. As our culinary historical trip moves on a few more years we have a couple of books published in the 1300s : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian curry that we all know today, but instead descriptions of the types of food prepared by the chefs of the rich and powerful. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an explosion in books on cookery, the majority of which are kept safe in academic collections. Over the following few hundred years, the rich families of Europe strove to serve the most extravagent banquests, and because of this chefs and their collection of recipes were highly sought after. However, it was during the 19th century that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the 20th century, cooking publications are greatly in demand as a result of higher levels of literacy, increased leisure time and disposable income. |
We hope you enjoy this Almond Dumplings (For Soup) recipe.
