1 cup fruit juice
1 pinch cream of tartar
1/4 cup sugar if juice is unsweetened
1 tbsp lemon juice
2 tsp arrowroot or cornstarch
2 tbsp fruit juice, cold
Directions
This fruit sauce is one of the basics. It can be served on ice cream
or with a pastry. COMBINE first amount of juice, cream of tartar,
sugar and lemon juice in a saucepan and bring to boil. Mix arrowroot
with the rest of cold fruit juice. Add to boiling juice. Cook until
clear and slightly thickened. Serve hot or cold. Makes 1 1/4 Cup
Servings: 1 servings
Basic Fruit Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into distant history, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, in the main part, these ancient cookbooks were just simple pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts are some 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 wonderful and blissful. During the time of the Romans a roman called Apicius wrote a collection of documents describing recipes enjoyed by wealthy Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius describes how the cooks of Roman times used many herbs, including some that we all recognise like thyme, rue and asafoetida. Moving our culinary historical trip onwards, we find a couple of interesting books which date from the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these have no connection with the indian curry that we all know today, but rather descriptions of the types of meals on the tables of the rich people of the time. Later on, in the 15th century, people returning from the crusades brought back many spices and herbs from the holy lands, including basil and coriander. These new herbs and spices prompted an outbreak in recipe books, most of which still exist in academic collections. When we get to the 20th century, cookbooks are in high demand, mostly due to better eduction, more leisure time and disposable income. The arrival of TV gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Basic Fruit Sauce recipe.
