1 package daisy or daisy light sour cream
3/4 cup milk
1/3 cup powdered sugar
1/4 cup frozen lemon concentrate
Directions
Combine Daisy or Daisy Light sour cream, milk, powdered sugar and
frozen lemonade concentrate. Blend one drop food coloring with
approximately 1/4 of the sauce and pour into squeeze bottle. Cover
individual serving plates with uncolored sauce and arrange fruit on
top. Use colored sauce to create a design on each serving. Garnish
with mint.
Servings: 4 servings
Lemon Chiffon Sauce 3 Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Recipes as an idea can be traced back into antiquity, in truth as far as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these old recipes were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of stone tablets in ancient 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`. During the time of the Romans a man called Apicius compiled a collection of scripts which described recipes prepared by wealthy Romans. In his works, he describes how the meals of wealthy Romans were divided into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also describes how the cooks of Roman times used a wide range of aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Moving our culinary historical trip onwards, there are two interesting cookery books which date from the 1300s - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the indian curry that appears on menues today, but instead accounts of the types of meals enjoyed by the rich and powerful of the time. Later on, in the 15th century, the Crusaders brought back many new spices and herbs from the holy land, including spices such as coriander, basil and rosemary. These new foods and tastes created an increase in books on cookery, some of which are kept safe in private cookery archives. Over the next few hundred years, the wealthy families of the West tried to lay on the most exotic meals, and consequentially chefs and their recipes were at a premium. However, it was during the nineteenth century that fine cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books were increasing in popularity mostly due to better eduction, leisure time and having more money to spend. The arrival of TV brought us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Lemon Chiffon Sauce 3 recipe.
