4 oz (1/2 cup) ground almonds
2 tbsp (2 1/2 t) ground rice
1/2 pt (1 1/4 cup) milk
2 tbsp (2 1/2 t) sugar
1 tsp gelatin
Directions
Here are a couple of recipes for almond pudding. There are lots of
variations of this dish some using dairy products, some using gelatin
and some using agar agar and some combining them. It IS good! This
first one is more "from scratch". The second uses almond extract.
Mix the almonds and rice in a bowl with 2 pints (5 cups) cold water,
cover and leave for 2 hours. Strain through a fine muslin into a
large bowl. Add milk and mix well.
Stand the bowl in a large saucepan with enough boiling water to come
halfway up the sides of the bowl. Cover and simmer for 2 hours,
stirring occasionally.
Add the sugar, stir well and leave to cool slightly. Mix the gelatin
with 2 tablespoons (2 1/2 T) hot water until dissolved. Stir into the
milk mixture when almost cold. Mix well and pour into a shallow
serving dish. Leave until set.
The Gourmet's Guide to Chinese Cooking, Ann Body. 1974, Octopus Books
Limited, 59 Grosvenor Street, London W1. ISBN 7064 0153 0. Produced by
Mandarin Publications Limited, 22 Westlands Road, Quarry Bay, Hong
Kong.
Posted by Stephen Ceideberg; May 19 1992.
Servings: 1 servings
Almond Tea Jelly Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Nut
The History of Recipes
Written recipes as a concept can be found far back into distant history, certainly as far into history as the Egyptians, and potentially, even further back. Interesting though that is, sadly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe in existence, according to historians are a few stone 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 drinkers feel `blissful`. During the time of the Romans a roman called Apicius wrote a collection of documents describing recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, main meal and afters, something that is very familiar to us today. This early Roman chef describes how the cooks of Roman times made use of a good variety of spices and herbs, including a few you will know for example thyme, mint and dill. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices like parsley and basil. These new foods and tastes led to an explosion in manuscripts on cookery, some of which are now in academic collections. The arrival of TV gave us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Almond Tea Jelly recipe.
