4 tbsp sugar
5 tbsp cake flour
1 dash salt
4 tbsp apricot juice, canned
1 cup apricot pulp, use cand fruit
2 tbsp lemon juice
1 cup cream, whipped
Directions
Combine sugar, flour and salt in top of a double boiler; add apricot
juice and mix thoroughly. Sieve well drained apricots to obtain 1 c.
pulp and add gradually to flour mixture, stirring until blended.
Place over rapidly boiling water and cook 5 to 7 minutes, stirring
constantly. Add lemon juice.
Chill. Fold in cream. Makes 3 cups.
Servings: 1 servings
Apricot Cream Topping Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into the distant past, in fact as far as the ancient Egyptians, and quite possibly further than that. In practice though, generally, these ancient cook books were just very simple pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which recount 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 drinkers feel blissful. As we move into Roman times around 25BC a man called Apicius assembled a number of documents showing how to cook the recipes prepared by wealthy roman citizens. He recounts how the roman meals were separated into starters, main course and afters, something that is very familiar to us today. Aspicius describes how the cooks of Roman times used a good variety of spices and herbs, including some familiar names for example basil, fennel and asafoetida. Moving on, there are a couple of books dating from the fourteenth century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that appears on menues today, but rather descriptions of the types of food on the tables of the nobility of the time. Later, in the 15th century, the Crusaders brought back many new spices and herbs from middle-east cuisine, including spices like coriander, parsley, and basil. These new culinary innovations led to a torrent in cookery books, some of which still exist in private collections. During the following few centuries, the powerful families of Wesstern Europe strove to lay on the most exotic banquets, and because of this the best chefs and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down the recipes of their peers. By the advent of the 1900s, recipe books are starting to become popular mostly due to higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Apricot Cream Topping recipe.
