3/4 cup sugar salt water
3 tsp lemon juice
1/2 tsp lemon rind
1 tsp butter
3 egg yolks, slightly beaten
Directions
Mix cornstarch, sugar & salt in top of double boiler. Gradually stir
in water or orange juice, lemon juice & rind and butter. Cook over
boiling water about 5 min, stirring constantly. Cover & cook gently
10 min longer without stirring. Remove from heat & stir egg yolks
in gently. Return to heat & cook 2 min longer, stirring gently &
constantly. Remove from heat & stir gently t till cool. MAKES: 1 1/2
CUPS
Servings: 1 servings
Lemon Filling Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Written cooking instructions as a concept can be traced back into history, in truth as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, mostly, these early cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to academics are a few tablets in the Sumerian language 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 drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few scripts which described recipes cooked by the Romans. In his scrolls, he tells us how the meals were split into appetizers, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the cooks of Roman times were skilled in the use of a wide range of herbs, including a few you will know for example basil, rue and parsley. As our culinary historical trip moves to more modern times there are two interesting recipe books which were published in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the spicy food that is popular today, but instead recipes for the types of food on the menues of the rich and powerful of that period. In the 15th century, the Crusaders brought back many new foods and spices from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices led to a surge in cookery books, many of which are now in private libraries. Over the following few centuries, the wealthy families of Wesstern Europe tried to offer the most extravagent meals, and as a result the best chefs and their collection of recipes were much in demand. Even so, it was during the 1800s the formal cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes of their peers. When we get to the 1900s, recipe publications are starting to become popular as a result of increased literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Lemon Filling recipe.
