2 1/2 tbsp honey
2 cup apple juice, or apple-berry blend
1 1/2 tbsp arrowroot, or cornstarch
1 tbsp water
1/4 cup tahini
Directions
Combine juice and honey, and bring to a boil. Make a paste of
arrowroot or cornstarch and water. Stir paste into hot juice and
cook over low heat, stirring constantly, until thick.
Maximum thickening occurs just at the boiling point. If using
arrowroot, remove from heat because boiling has a thinning effect; if
using cornstarch, boil gently for 1 minute to remove the raw starch
taste.
Stir in tahini. Reduce heat to low and mix until smooth. Pour
mixture into a large bowl or 4 individual dishes. Let cool, then
chill.
Tahini is a thick, smooth paste made of raw, ground sesame seeds.
A custard made without eggs? Yes, and look, no cholesterol! This
healthy refinement has just the right texture and flavor.
Ingredients to serve 4:
Posted 06-23-93 by JAY STEVENS on GT Vegetarian Cuisine
Nutritional Information per serving: 189 Calories, 3 gm protein, 28 gm
carbohydrate, 8 grams Fat, x% Calories from fat, 0 mg Cholesterol,
11 mg Sodium, x g Dietary fiber
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005 Converted by MMCONV
vers. 1.40 ~--
Servings: 1 servings
Apple Custard Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit
The History of Recipes
Written cooking instructions as an idea can be found far back into antiquity, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that maybe, these, early recipes were just basic pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of clay tablets in ancient Sumerian which describe the making 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 `wonderful`. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and afters, a very modern way of dining. This early Roman chef tells us how the early Romans were skilled in the use of many aromatic flavors, including some familiar names for example thyme, rue and dill. Moving our culinary historical trip onwards, we find a couple of books which appeared in the fourteenth century : one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that we all know today, but rather descriptions of the types of food enjoyed by the upper classes of that period. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab countries, including spices like basil and rosemary. The introduction of these new herbs and spices prompted an outbreak in manuscripts on cooking, most of which still exist in academic collections. When we get to the 1900s, cook books are starting to become popular mostly as a result of more people being able to read, people having increased spare time and being a little richer. The arrival of TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Apple Custard recipe.
