4 cup buttermilk
1 1/2 cup corn syrup
1/2 cup lemon juice
1/2 cup sugar
1 zest of 4 lemons, grated
1 zest strips for garnish
Directions
In a bowl, combine well the buttermilk, corn syrup, lemon juice,
sugar, and zest. Freeze mixture in an ice-cream freezer, according
to directions. Pack sherbet into an air-tight container and freeze it
until firm. Serve scoops of the sherbet garnished with strips of
zest. Makes about 1 1/2 quarts. a 1968 Gourmet Mag. favorite
Servings: 1 servings
Buttermilk Sherbet Recipe brought to you by Recipe Ideas
Categories: Beverages; Dessert; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into distant history, in truth as far into history as early Egypt, and maybe further still. Interesting though that is, mostly, these ancient cook books were just very simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to historians are a few clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents which described recipes cooked by wealthy roman citizens. In his works, he recounts how the meals were separated into starters, main course and afters, a very modern way of dining. Aspicius also recounts how the Roman chefs were skilled in the use of many different herbs and spices, including a few you will know such as thyme, rue and dill. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the East, including coriander, parsley, and rosemary. These new foods and tastes was responsible for an increase in manuscripts on cooking, the majority of which still exist in private cookery archives. Over the following few centuries, the upper-class families of the West tried to offer the most exotic meals, and as a result the best cooks and their recipes were much in demand. However, it was during the nineteenth century that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and writing down recipes for their fellow cooks to enjoy. When we get to the 1900s, cookery publications were starting to become popular mostly as a result of increased literacy, people having more spare time and having more money. |
We hope you enjoy this Buttermilk Sherbet recipe.
