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 actually possible to trace the history of recipes back into the far past, at least as far back into recorded history as the early Egyptians, and potentially, even further back. Having said that, sadly, these ancient cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to academics are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into Roman times 25BC a man called Apicius created a number of documents describing recipes prepared by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the chefs of Roman times used many herbs, including many that are still in use today like basil, mint and asafoetida. As we move on, we have a couple of interesting books dating from the fourteenth century - a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that is served today, but rather recipes for the types of food on the tables of the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. These new spices and herbs led to a surge in manuscripts on food, the majority of which are now in private collections. The revolution that is television brings us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Almond Float With Mandarin Oranges recipe.
