1 each unflavored gelatin
1/4 cup water
2/3 cup sugar, divided
1/2 cup key lime juice
1/4 tsp salt
2 tsp grated lime rind
4 each eggs, separated
Directions
9" ea baked pastry shell I got this recipe from a
"Cracker," and it will dispute the previous statement
that all will agree on how to make the best Key Lime
Pie. My tree froze, but came back, so we've enjoyed
this recipe a lot this year. Mix togethe gelatin, 1/3
c sugar and salt in saucepan. Combine slightly beaten
egg yolks, water & lime juice. Add to gelatin mixture.
Place over low heat, stirring constantly, until
gelatin dissolves, about 6 min. Remove from heat and
add rind. Cool. Beat egg whites until stiff but not
dry. Gradually add remaining 1/3 c sugar and beat
until stiff. Fold in gelatin mixture. Turn into pastry
shell and chill until firm. Garnish with whipped cream
and lime slices if desired. Note: To make lime chiffon
cream pie, fold in 1/2 c heavy cream, whipped before
turning into pastry shell. This is a much lighter pie
than the one using sweetened consensed milk, and I
think it has a more of the flavor of Key limes. Ann,
Fl. FROM: ANN NEWTON (SWMG52B)
Servings: 8 servings
Key Lime Pie "Original" ** (Swmg52b) Recipe brought to you by Recipe Ideas
Categories: Dessert; Pie
The History of Recipes
We can read the history of written recipes back into antiquity, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these ancient cook books were just very basic hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in Sumerian 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 making anyone who tried it feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the cooks of his times made use of many different spices and herbs, including a few that will be familiar to modern chefs like bay, rue and asafoetida. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new spices and herbs caused an eruption in cookery books, the majority of which still exist in private collections. For the next few years, the rich and powerful families of the West strove to serve up the most extravagent meals, and consequentially chefs and their recipes could command a high salary. Even so, it wasn`t until the 19th century the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cookery books were greatly in demand mostly as a result of better eduction, leisure time and a general increase in wealth. The introduction of the TV gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Key Lime Pie _Original_ __ (Swmg52b) recipe.
