48 cockles
110 g butter
110 g flour
900 ml milk
1 pinch pepper
1 pinch nutmeg
1 tbsp double cream
Directions
1. Scald the cockles in hot water and as they open pick them out of
their shells and put into a large bowl and leave to one side. 2. Put
butter in the stew pan and as it melts add the flour and milk. 3. Add
the seasonings and stir on a medium heat and boil gently for 15
minutes. 4. Remove from heat and add a generous tablespoon of cream,
5. Put the cockles in a warmed tureen dish and the pour the liquid
and serve.
Servings: 1 servings
Cockle Soup (Tlc) Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Soup
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into ancient history, at least as far back into history as the ancient Egyptians, and maybe further still. Interesting though that is, generally, these early cook books were just simple pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to academics is a series of clay tablets in the Sumerian language which recount 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 anyone who drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius created a few scripts which described recipes enjoyed by the Romans. He recounts how the meals of wealthy Romans were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the chefs of Roman times made use of many aromatic flavours, including some that we all recognise for example bay, mint and parsley. Over the succeeding few hundred years, the families of Europe tried to serve up the most exotic meals, and as a result cooks and their recipe collections were much in demand. However, it was during the 19th century that fine cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down recipes of the day. When we get to the twentieth century, cookbooks were increasing in popularity mostly due to increased literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Cockle Soup (Tlc) recipe.
