4 cup blueberries, cleaned, rinsed
3 cup water
2 strips lemon peel
3 cup sugar
1 lemon juice to taste
Directions
Pour berries in pan and mash with potato masher until most all skins
are broken.
Add 1 cup of the water and strips of lemon peel and bring to a
simmer. Turn heat to low and cook berries for 5 min. at just under a
simmer.
Pour hot berries into strainer lined with 2 layers of cheese-cloth (or
something similar) and let juice drip through. Twist cloth to extract
all the juice; there should be abt. 2 cups. Discard pulp.
Combine remaining 2 cups water with sugar in small saucepan and bring
mixture to a boil, stirring, until sugar is dissolved and mixture is
clear. Wash down sides of pan with wet pastry brush, then boil syrup,
without stirring, until it reaches 260 F. on candy thermometer.
Add blueberry syrup to sugar syrup and bring mixture to boil for 1
min. Let cool, then add lemon juice to taste.
Pour into 2 pint jars. Will keep in 'fridge for 2 mos. For longer
storage, can syrup following usual methods. Process for 30 min. in
water just under boiling. Cool jars on rack.
Servings: 2 servings
Blueberry Pancake Syrup Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Fruit; Pancake
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into ancient history, in truth as far as early Egypt, and possibly even further. In practice though, in the main part, these ancient records were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to food historians is a collection of clay tablets in the Sumerian language which recount 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 drinkers feel blissful. Much later, in Roman times a man called Apicius created some documents which described recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into appetizers, main course and dessert, a style of dining still practiced today. He also tells us how the cooks of his times were skilled in the use of a good variety of spices and herbs, including a few you will know such as basil, fennel and parsley. Continuing our culinary historical journey, we have two interesting cookery books which were published in the 1300s ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian food that is popular today, but instead recipes for the types of food on the menus of the wealthy. Later on, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including spices such as rosemary and coriander. The introduction of these new tastes led to a torrent in recipe manuscripts, many of which are now in private libraries. When we get to the twentieth century, cooking publications were increasing in popularity mostly as a result of increased literacy, more spare time and having more money to spend. The TV revolution brings us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Blueberry Pancake Syrup recipe.
