3 tsp gelatine
3/4 cup cold water
1 1/4 cup evaporated milk
1/2 cup sugar
3/4 cup boiling water
2 drops almond essence
2 large chinese gooseberries (kiwi)
4 small strawberries
Directions
Sprinkle gelatine over cold water, add sugar. Pour boiling water
over, stir until sugar and gelatine have dissolved.
Add milk and almond essence, stir well. Pour mixture into four
individual serving dishes, set aside until cool. Refrigerate until
firm. Decorate with peeled thinly sliced chinese gooseberries and
strawberries.
From Chinese Cooking Class Cookbook
Servings: 4 servings
Almond Junket Recipe brought to you by Recipe Ideas
Categories: Nut
The History of Recipes
Written recipes as a concept can be found far back into the distant past, in fact as far into history as pharonic Egypt, and maybe even further. In practice though, in the main part, these old records were just very simple pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians are a few tablets in the Sumerian language describing 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 those who drank it feel blissful. During the time of the Romans a roman called Apicius created a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Additionally, he describes how the cooks of his times used a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example bay, fennel and dill. Moving our culinary historical trip onwards, there were some books which were published in the 1300s : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that appears on menues today, but instead descriptions of the types of meals served to the nobility of that period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes prompted an eruption in recipe publications, some of which are now in private collections. Over the next few hundred years, the upper classes strove to serve up the most extravagent meals, and as a consequence, chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes of the day. When we get to the 20th century, cookery books are greatly in demand as a result of more people being able to read, leisure time and having more money to spend. The arrival of TV gave us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Almond Junket recipe.
