6 each egg, separated
1 cup powdered sugar
1 cup flour, sifted
3 tsp anise seed
Directions
Beat egg yolks until thick and lemon-colored. Beat egg whites until
stiff and combine the two mixtures. Gradually beat in the powdered
sugar, mix lightly. Sift the flour and add; then stir in the anise
seed. Drop from the tip of a teaspoon, about one inch apart, on a
greased cookie sheet. Put pans into ice box over night. Bake the next
morning at 300-F for 12 minutes. Source: Pennsylvania Dutch Cook Book
~ Fine Old Recipes, Culinary Arts Press, 1936.
Servings: 1 servings
Anise Cookies Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is possible to follow the history of meal recipes way back into ancient history, at least as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, these, early recipes were just simple hieroglyphic instructions for meal preparation.
In fact, the oldest recipe discovered, according to historians is a series of tablets in the Sumerian language which recount the baking 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. Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts describing recipes prepared by the Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main meal and desserts, a style of dining still practiced today. Additionally, he describes how the cooks of his times made use of many different aromatic flavors, including a few that are still present in modern kitchens like basil, rue and parsley. Later, we have a couple of interesting books which appeared in the 14th Century : one book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is popular today, but instead recipes for the types of meals eaten by the rich people of the time. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from the holy land, such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to an eruption in books on cookery, many of which are now in private libraries. For the decades that followed, the rich families of Europe competed with each other to offer the most extravagent meals, and consequentially cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century that fine cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, trying out, and recording recipes common in their social group. By the arrival of the 20th century, cooking books were starting to become popular mostly due to better eduction, more spare time and disposable income. The introduction of television brought us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Anise Cookies recipe.
