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 an idea can be found way back into distant history, in fact as far back as early Egypt, and possibly even further. However, sadly, these early cook books were just primitive hieroglyphic recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to academics is a collection of ancient tablets in the Sumerian language describing the baking 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 and exhilarated. Later on, in Roman times 25BC a roman called Apicius wrote a few documents describing recipes prepared by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, something that is very familiar to us today. Additionally, he recounts how the ancient cooks used a wide range of aromatic flavors, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. In the fifteenth century, people returning from the crusades brought back many foods and herbs from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted a surge in books on cookery, some of which still exist in private collections. During the succeeding few centuries, the powerful and wealthy competed with each other to offer the most exotic meals, and because of this the best chefs and their recipes were at a premium. Even so, it wasn`t until the 1800s that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and publishing recipes common in their social group. By the arrival of the 1900s, cook books were in great demand, mostly as a result of higher levels of literacy, people having increased leisure time and having more disposable income. Like it or not, the introduction of television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Almond Tea Jelly recipe.
