1 1/4 cup boiling water
1/2 cup agar-agar, cut in pieces
1 cup evaporated milk
1/3 cup sugar
1 tbsp almond extract
2 cup hot water
1 cup mandarin oranges
Directions
A light, sweet, gelatinous pudding of very delicate texture, totally
unlike a typical gelatin dessert - Jello it is not. Have large cooled
bowl or (preferably) 9" x 9" glass dish ready for gelatin mixture.
Add agar-agar to boiling water and stir until thoroughly dissolved.
(Watch for burning on bottom.) At this stage, agar-agar will impart
noticeable odor, but it does not carry through to finished dish. Add
evaporated milk and sugar; bring back to boil and boil for 1 minute,
stirring constantly. Add almond extract. Slowly add hot water,
continuing to stir until sugar is completely dissolved. As soon as
mixture returns to boil, turn off heat. Pour mixture into bowl for
setting. When it has cooled slightly, cover and refrigerate for at
least 2 hours. Turn jellied mixture out onto flat plate, then cut it
in 1" squares. Place squares in individ- ual serving bowls with
Mandarin orange wedges and their juice. Cover and return to
refrigerator until ready to serve.
Servings: 4 servings
Almond Float With Mandarin Oranges Recipe brought to you by Recipe Ideas
Categories: Asian; Beverages; Chinese; Fruit; Nut
The History of Recipes
It is possible to track the history of meal recipes back into history, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. However, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to food historians is a series of ancient tablets in the Sumerian language which recount the preparation 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`. Progressing into The time of the romans around 25BC a man called Apicius compiled a few scripts detailing recipes prepared by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Aspicius recounts how the cooks of Roman times used many herbs, including a few that will be familiar to modern cooks such as thyme, fennel and dill. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from middle-east cuisine, such as parsley and basil. The introduction of these new tastes created a surge in manuscripts on cookery, some of which still exist in academic collections. During the next few hundred years, the wealthy families of Wesstern Europe competed to lay on the most exotic meals, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, recipe publications are highly popular mostly due to higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Almond Float With Mandarin Oranges recipe.
