1 1/2 cup orange juice
1/2 cup grapefruit juice
1/2 cup simple syrup*
1/2 cup grenadine syrup
1 cup heavy cream
1 1/2 cup ice cubes
Directions
* See recipe for "Simple Syrup" Put all ingredients in a blender and
blend until smooth. Pour into 4 stemmed cocktail glasses.
Source: Woman's Day 12/17/96
Servings: 4 servings
Citrus Cream Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We can trace the history of meal recipes way back into antiquity, certainly as far back into recorded history as early Egypt, and maybe even further. However, mostly, these ancient recipes were just simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts are a few ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Much later, in Roman times a man called Apicius assembled some documents detailing recipes enjoyed by his fellow Romans. In his works, he recounts how the meals were separated into starters, entrees and afters, something we still use today. Additionally, he recounts how the ancient chefs used a wide range of aromatic flavors, including some familiar names such as bay, fennel and dill. Over the succeeding few hundred years, the powerful families of Europe competed to serve up the most exotic banquets, and as a consequence, cooks and their recipes were highly sought after. However, it was during the 1800s that cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, recipe publications were highly popular mostly due to more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Citrus Cream recipe.
