SNOW
1 envelope unflavored gelatin
3/4 cup sugar
1/4 tsp salt
1 cup boiling water
3 tbsp instant tea, lemon flavored
1/3 cup lemon juice
1 tsp grated lemon rind
2 egg whites
STRAWBERRY SAUCE
1 1/2 cup halved strawberries
1/3 cup sugar
1/2 cup currant jelly(or lemon jelly
2 tsp cornstarch
1 tbsp cold water
Directions
SNOW: In a medium bowl, mix gelatin with sugar and salt. Add boiling
water and stir until gelatin as completely dissolved. Mix in tea,
lemon juice and rind. Chill, stir occasionally until thickened and
mixture mounds when dropped from a spoon. Add egg whites to thickened
gelatin. Beat at high speed until mixture begins to hold its shape,
about 10 minutes. If kitchen is very warm, beat over ice water. Turn
into a 6-cup crystal bowl. Chill until firm. STRAWBERRY SAUCE: In a
saucepan, combine strawberries, sugar and jelly; bring to a boil. Mix
cornstarch with cold water. Add to strawberries and cook, stirring
constantly until clear. Chill, serve over snow.
Pair this delectable dessert with a pitcher of iced tea, garnished
with a lemon slice or sprig of hot tea.
Servings: 8 servings
Lemon Tea Snow With Strawberry Sauce Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Fruit; Sauce
The History of Recipes
We can follow the history of `recipes` back into ancient history, at least as far into history as early Egypt, and maybe even further. Interesting though that maybe, mostly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius wrote a number of scripts detailing recipes prepared by wealthy Romans. He tells us how the meals of wealthy Romans were divided into appetizers, main meal and afters, a style of dining still practiced today. Aspicius tells us how the ancient cooks used a wide range of spices, including many that are still in use today like bay, rue and dill. As our culinary historical trip moves to more modern times we find a couple of cookery books which appeared in the fourteenth century ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the curry that is popular today, but rather accounts of the types of meals on the menus of the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices like basil and coriander. These new culinary innovations led to an eruption in manuscripts on cooking, many of which still exist in private cookery archives. The introduction of television gave us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Lemon Tea Snow With Strawberry Sauce recipe.
