1/3 cup butter
1 salt
1 cup sugar
3 cup blanched almonds
4 tsp cinnamon
Directions
Place butter on 15x10" jellyroll pan and heat in 325'F. oven until
butter melts, about 7 minutes. Meanwhile, beat egg whites with dash
of salt until frothy, then gradually add sugar, beating to stiff
peaks. Gently fold in almonds and cinnamon. Pour almond mixture into
jellyroll pan and stir, coating with butter. Bake, stirring every 10
minutes, until almonds are crisp, about 40 minutes. Serve warm or at
room temperature.
Makes 3 cups.
Servings: 1 servings
Cinnamon-Glazed Almonds Recipe brought to you by Recipe Ideas
Categories: Appetizer; Nut; Sauce
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into the distant past, at least as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, mostly, these ancient cookbooks were just very simple pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to food historians is a collection of clay tablets in Sumerian which describe 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 drinkers feel exhilarated and blissful. During the time of the Romans a man called Apicius assembled a collection of scripts detailing recipes cooked by his fellow Romans. He recounts how the meals were split into starters, entrees and desserts, a very modern way of dining. This early Roman chef recounts how the ancient cooks made use of a good variety of spices, including a few you will know like basil, mint and asafoetida. Moving our culinary historical trip onwards, there are some recipe books published in the 1300s - a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian curry that we all know today, but rather accounts of the types of meals cooked for the rich and powerful. Later on, in the 15th century, the Crusaders brought back many foods and spices from Arab countries, such as coriander, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in books on cookery, most of which still exist in private cookery archives. Over the next few hundred years, the powerful families of the West competed to offer the most extravagent banquests, and as a consequence, cooks and their recipes could command a high salary. Even so, it was during the 1800s that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, testing, and writing down recipes to help cooks of their time. When we get to the 20th century, recipe publications were in great demand, mostly as a result of better eduction, leisure time and having more disposable income. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Cinnamon Glazed Almonds recipe.
