1/3 cup soft margarine
2 tsp sugar
2 eggs, saparated
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
Directions
Combine margarine and egg yolks. Blend well. Sift together flour,
baking powder, sugar and salt. Add to margarine mixture alternately
with milk, blending well. Beat egg whites until stiff. Fold in. Bake
in hot, greased waffle iron until steaming stops.
Servings: 8 servings
Chiffon Waffles Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast
The History of Recipes
It is possible to track the history of `recipes` way back into ancient history, certainly as far back as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these early cookbooks were just basic hieroglyphic instructions for preparing food.
In fact, the oldest recipe found, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language describing 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 people feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and afters, something we still use today. This early Roman chef recounts how the ancient cooks were skilled in the use of many spices, including some familiar names for example thyme, mint and dill. Later, we have two interesting books dating from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the curry that is familiar to us all today, but instead recipes for the types of meals served to the rich people of that period. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including coriander, parsley, and rosemary. The introduction of these new foods and spices caused an eruption in manuscripts on cooking, most of which are kept safe in private libraries. For the decades that followed, the rich families of Europe competed with each other to serve the most exotic banquets, and as a result the best cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, testing, and writing down the recipes of their peers. By the time we get to the 1900s, cooking publications are in high demand, mostly due to increased literacy, more leisure time and being a little richer. |
We hope you enjoy this Chiffon Waffles recipe.
