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
Academics have traced the existence of recipes back into the distant past, at least as far back as the early Egyptians, and possibly even further than that. Having said that, sadly, these old records were just basic hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language describing 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 anyone who tried it feel `blissful`. Later on, we have some books dating from the fourteenth century : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the curry that is popular today, but instead accounts of the types of food on the tables of the rich and powerful of those days. Later on in the 1400s, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including basil and rosemary. These new culinary innovations created a surge in manuscripts on food, many of which are kept safe in private cookery archives. For the next few years, the rich families of Wesstern Europe strove to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cooking publications are greatly in demand due to better eduction, more leisure time and having more money to spend. The introduction of the TV brings us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Basic Fruit Sauce recipe.
