1 cup sugar
1 cup milk
18 oz frozen coconut, thawed
12 large marshmallows
1 tsp vanilla extract
Directions
milk in a saucepan; bring to a boil. Add coconut and marshmallows;
boil over medium heat 5 minutes. Remove from heat, and stir in
vanilla. Yield: about 3 cups. NOTE: Filling is very moist, and
absorbs into cake.
Preparation Time: South
Servings: 10 servings
Coconut Filling Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Academics have tracked the existance of recipes back into history, certainly as far back into history as the Egyptians, and maybe further still. Having said that, these, ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of documents describing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. He also recounts how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as basil, fennel and parsley. Over the next few hundred years, the powerful families of Wesstern Europe competed with each other to lay on the best banquets, and as a consequence, the best chefs and their collection of recipes were at a premium. However, it wasn`t until the 19th century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and recording popular recipes of the day. When we get to the 1900s, recipe publications were in high demand, due to more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Coconut Filling recipe.
