2 cup hot water
1 cup shredded coconut
3/4 cup sugar
1/2 cup shortening
4 tbsp cornstarch
1/2 cup flour
1 tsp salt
2 tsp vanilla extract
Directions
Combine water & coconut. Let stand for 20 minutes. Blend at high
speed for a few seconds. Add the rest of the ingredients. Blend till
well mixed. Pour into a greased glass dish. Bake at 350F for 60-70
minutes. Cool on a wire rack & then chill in the fridge.
Recipe by Mark Satterly
Servings: 8 servings
Coconut Custard (Satterly) Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
We are able to read the history of written recipes far back into the far past, in fact as far back as ancient Egypt, and maybe even further. Interesting though that maybe, sadly, these old cookbooks were just simple pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to food historians are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into Roman times 25BC a man called Apicius created a collection of scripts describing recipes prepared by wealthy Romans. He recounts how the meals were split into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius describes how the Romans made use of many aromatic flavors, including a few that are still present in modern kitchens like thyme, fennel and asafoetida. Continuing our culinary historical journey, we have some recipe books which appeared in the fourteenth century ; a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of food on the menues of the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from the East, including spices like basil and coriander. The introduction of these new herbs and spices led to an eruption in books on cookery, some of which still exist in academic collections. Over the succeeding few hundred years, the rich families of Europe competed with each other to offer the most exotic meals, and as a result the best chefs and their recipe collections were at a premium. Even so, it was during the 19th century that cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes to help cooks of their time. When we get to the twentieth century, cooking publications are in great demand, mostly as a result of increased literacy, people having increased spare time and having more money to spend. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Coconut Custard (Satterly) recipe.
