4 cup chicken stock
1/4 cup uncooked rice
1 egg yolk
1/2 lemon, juice only
Directions
Bring the chicken stock to a boil in a stockpot. Add the rice. Reduce
heat. Simmer until the rice is tender (about 20 minutes). Beat the
egg yolk and lemon juice together in a separate bowl. Stir in 1/2 cup
of the stock. Whisk the mixture back into the stockpot. Reheat but do
not allow to boil. Serve.
Servings: 4 servings
Avgolemono (Greek Egg & Lemon Soup) Recipe brought to you by Recipe Ideas
Categories: Egg; Fruit; Soup
The History of Recipes
Historians have tracked the existence of recipes far back into ancient history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, sadly, these ancient cookbooks were just very simple pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a collection of tablets in ancient Sumerian describing the making 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`. As we move into The time of the roman empire 25BC a roman called Apicius compiled some scripts describing recipes enjoyed by the Romans. In his scrolls, he describes how the meals were separated into appetizers, main meal and afters, a style of dining still practiced today. He also informs us how the chefs of Roman times used a wide range of aromatic flavours, including a few that will be familiar to modern cooks like bay, fennel and parsley. As our culinary historical trip moves to more modern times there were two interesting books published in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that is popular today, but rather recipes for the types of food on the menus of the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us many foods and spices from the Middle-East, including rosemary and coriander. These new foods and tastes led to an explosion in manuscripts on cooking, many of which still exist in private libraries. Over the next few centuries, the rich and powerful families of the West competed with each other to serve the most extravagent banquests, and as a result the best cooks and their recipe collections increased in prestige. However, it was during the 19th century that cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cookery books were in high demand, as a result of increased literacy, more leisure time and a general increase in wealth. The introduction of television gave us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes just like those on our site. |
We hope you enjoy this Avgolemono (Greek Egg & Lemon Soup) recipe.
