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 actually possible to trace the history of written recipes far back into distant history, certainly as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that is, these, early cook books were just basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a series 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 people feel `wonderful`. As we move into Roman times around 25BC a roman called Apicius created some scripts detailing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, something we still use today. He also recounts how the ancient cooks made use of a wide range of spices, including a few that will be familiar to modern cooks such as thyme, mint and asafoetida. Moving on, we find a couple of recipe books which were published in the 1300s ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the curry that is familiar to us all today, but instead accounts of the types of food prepared for the wealthy. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices such as parsley and basil. The introduction of these new culinary ideas caused an explosion in publications on food, most of which are now in private cookery archives. The revolution that is television gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Cockle Soup (Tlc) recipe.
