12 oz chocolate chips
1 can eagle brand milk
1 tsp peppermint flavoring
Directions
CHOCOLATE MINTS
Melt chocolate and milk slowly over low heat. Stir in peppermint.
Drop by small spoonfuls onto waxed paper. Allow to dry and set for
several hours or overnight. Store in a covered container, but do not
refrigerate.
Servings: 6 servings
Chocolate Mints Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
Written cooking instructions as an idea can be found back into antiquity, certainly as far back as the early Egyptians, and maybe further still. Interesting though that is, these, old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts describing recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the Romans were skilled in the use of a good variety of aromatic flavors, including some that we all recognise such as thyme, rue and dill. Over the next few hundred years, the wealthy families of the West competed with each other to serve the best banquets, and as a result the best cooks and their collection of recipes were much in demand. However, it was during the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. The arrival of TV brought us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chocolate Mints recipe.
